Make an Herb Flower Sorbet: Earl Grey Tea Sorbet

By Jim Long
August/September 2004
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An herb flower sorbet is so simple to make that you can do it while visiting with guests over dinner.
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Serves 4 to 6
This works best as a palate cleanser. It’s light and delicious.

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• 3 cups water
• 1½ tablespoons Earl Grey tea leaves (or 2 teabags)
• 2 cups sugar
• 1 teaspoon freshly squeezed lemon juice

1. Bring water to a boil and add tea leaves. Let steep for about 5 minutes or longer. Add sugar and stir until dissolved.

2. Add lemon juice and chill well for 1 hour or more, then pour into an ice cream or sorbet maker. Beautiful served with fresh raspberries, strawberries or tuberous begonia blossoms.

Jim Long is a contributing editor to The Herb Companion and author of several books, including Fabulous Herb and Flower Sorbets (Long Creek Herbs). He can be reached at www.Longcreekherbs.com.

Click here for the original article, Make an Herb Flower Sorbet. 

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