- 2 cups of boiling water
- 4 tea bags
- 3/4 cup sugar
- juice of 4 lemons
- 1 cup cold water
it’s raining today, i miss the sunshine, i need the sunshine. i decided to post a recipe today for sorbet because i miss the spring, i miss summer, i miss pools and beaches. i miss eating ice cream while walking around town window shopping. do you see a trend here…i miss warm weather.
i love sweet tea, i can drink it every day all day. little did i know you can actually make sorbet with it!
you would think making sorbet of any kind is just time consuming, but it’s not. well, at least this recipe wasn’t. i am spring cleaning, getting rid of magazines and such, you know, clipping out recipes i would actually make, this one sang to me. i could not resist.
tea, sugar, lemons…that’s it. i love my ice cream maker and can’t wait till berries are in season so i can experiment with it.
this sorbet is so refreshing, especially after a long day or a big meal. it’s sweet but light, lemony but not tart, it’s pure perfection (well, according to me).
sweet tea sorbet adapted from cooking light magazine
to prepare: i don’t know much about ice cream makers in general but i do know i have to freeze the interior bowl in mine over night to 6 hours. prepare yours as instructed in your directions.
- in a large bowl, combine 2 cups of boiling water, sugar and tea bags. mix to dissolve sugar and let steep for a good 5 minutes, take out tea bags. add cold water and lemon. mix. i refrigerated mine over night which i think gave me a little head start on the whole process of making the sorbet.
- my ice cream maker takes about 20-25 minutes to get to the consistency of ice cream or sorbet, i would recommend looking at your instructions, although if your like me, i just sit and watch it, when it comes to the desired consistency, i spoon into tupperware and freeze.
after i took the picture above, j grabbed the bowl off the table and hid. he devoured it in less then a minute. i love this and plan on making it all summer long.