Jasmine Tea Sorbet Food

POSH JASMINE ICED TEA

Posh Jasmine Iced Tea image

Provided by Food Network

Time 1h15m

Yield 5 to 6 servings

Number Of Ingredients 12

Ingredients

4 jasmine tea bags
3 cups boiling water
2 sticks cinnamon bark
2 star anise
2 tablespoons good honey
3 cups organic apple juice, chilled
Ice cubes
Strawberries
Raspberries
Sorbets (such as blood orange, peach, mango)
Fresh mint sprigs
Lemon slices

Steps:

In a large, glass heatproof pitcher, steep the tea bags in the boiling water. Add the cinnamon bark and star anise and let it infuse for 5 minutes.
Strain the steeped tea, and then stir in the honey and mix well. Cool the tea to room temperature, and then chill in the refrigerator for 1 hour.
When ready to serve, stir in the apple juice. Pour into glasses topped with some ice cubes, or pour over scoops of sorbet. Tumble in the fresh fruit and garnish with mint sprigs and lemon slices. Serve with fun straws.

JASMINE TEA SORBET

Jasmine Tea Sorbet image

Categories Tea Ice Cream Machine Dessert Freeze/Chill Low Fat Quick & Easy Low Sodium Frozen Dessert Summer Gourmet

Yield Makes about 3 cups

Number Of Ingredients 3

Ingredients

3 cups water
2 1/2 tablespoons fine-quality jasmine tea leaves
3/4 cup plus 2 tablespoons sugar

Steps:

In a small saucepan bring water to a boil. Add tea leaves and remove pan from heat. Cover pan and steep tea 5 minutes. Add sugar, stirring until dissolved, and strain tea through a fine sieve into a bowl. Chill tea, covered, until cold and freeze in an ice-cream maker. Sorbet may be made 1 week ahead.

JASMINE SORBET (OR ANY INFUSION)

Jasmine Sorbet (or Any Infusion) image

Make and share this Jasmine Sorbet (or Any Infusion) recipe from Food.com.

Provided by evelynathens

Categories Frozen Desserts

Time 15m

Yield 1 litre

Number Of Ingredients 6

Ingredients

2 cups strong jasmine tea
3/4 cup confectioners' sugar
1 tablespoon chopped of fresh mint
1 tablespoon fresh lemon juice
2 tablespoons orange juice
1 egg white

Steps:

Strain the hot tea over confectioners’ sugar and mint in a jug; stir until the sugar has dissolved; stir in the lemon and orange juice and allow to cool; strain the mixture into a metal freezer tray and freeze for about 2 hours; remove from freezer; transfer mixture to a small mixing bowl.
Using electric mixer, beat until smooth; return to freezer tray and freeze for 1 hour; place mixture in a medium serving bowl.
In another bowl, beat egg white until soft peaks form; fold gently into sorbet; return to freezer and freeze until firm.
May be served in scoops or scraped.
Note: Other flavoured teas, such as Early Grey, chamomile or peppermint may be used to make sorbets.

Nutrition Facts : Calories 386.9, Fat 0.2, Sodium 57.8, Carbohydrate 94.7, Fiber 0.5, Sugar 91.2, Protein 4

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