Sorbet, a French word meaning “fruit ice,” is typically made by blending pureed fruit with water and sugar syrup, or simple syrup, as it freezes. Because it doesn’t contain milk, sorbet is fat- and lactose-free. Lemon, peach, mango, blood orange, raspberry, cantaloupe, watermelon, kiwi and pear are classic sorbet flavors, but you can use ingredients other than fruit to make sorbet. Simple syrup combines well with cocktails and other alcoholic drinks, such as cosmopolitans, sake and champagne. You can also infuse the syrup with brewed tea to imbue it with a delicate, understated flavor.
Step 1
Combine 1 cup granulated sugar and 1 cup water in a medium saucepan.
Step 2
Bring the mixture to a boil over medium-high heat, whisking continually to dissolve the sugar.
Step 3
Reduce the burner to medium-low heat and allow it to simmer for about four minutes, whisking until all of the sugar is dissolved.
Step 4
Remove the saucepan from the heat and let it cool.
Step 5
Transfer the cooled sugar syrup to a container with a tightly fitting lid. Refrigerate for at least one hour.
Step 6
Whisk 2 and 1/2 cups chilled green tea, 3/4 cup chilled sugar syrup and 4 tsp. freshly squeezed lemon juice together in a bowl.
Step 7
Pour the mixture into the ice cream maker and process according to the manufacturer’s instructions until it reaches a slushy consistency.
Step 8
Place 2 medium egg whites in a clean bowl and whisk them until soft peaks form; fold them into the mixture. Continue churning until the sorbet is almost firm.
Step 9
Add 1/2 cup sweetened shredded dried coconut and 1/2 cup finely chopped, uncrystallized candied ginger. Churn the mixture until it’s firm.
Step 10
Transfer the sorbet to a freezer container and cover it with wax paper and a tightly fitting lid.
Step 11
Place it in the coldest part of a very cold freezer for at least 15 minutes prior to serving. Tea-infused sorbet is best when eaten within 24 hours.
Tips and Warnings
- You can use almost any tea to flavor sorbet. Jasmine pearl tea has a more delicate, less earthy flavor than green tea, and requires less sugar syrup. Other classic tea sorbets include earl grey, chamomile and mint tea sorbet. Taste your tea after brewing to ensure it’s properly brewed; over-brewed green tea tastes bitter.
Things You'll Need
- 1 cup granulated sugar
- 1 cup water
- Medium saucepan
- Whisk
- Lidded container
- 2 and 1/2 cups green tea, chilled
- 4 tsp. freshly-squeezed lemon juice
- Mixing bowls
- Ice cream maker
- 2 medium egg whites
- 1/2 cup sweetened shredded dried coconut
- 1/2 cup uncrystallized candied ginger, finely chopped
- Freezer container with lid
- Wax paper
References
- “500 Ice Creams, Sorbets & Gelatos”; Alex Barker; 2009
- “Ice Cream!”; Pippa Cuthbert, et al.; 2005
- “The Ciao Bella Book of Gelato & Sorbetto”; F. W. Pearce, et al.; 2010
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