Tea Sorbet Food

HIBISCUS TEA SORBET

Steps:

• Bring water to a boil in a small saucepan. Stir in hibiscus and remove from heat, then let steep 15 minutes.
• Pour hibiscus tea through a fine-mesh sieve into a metal bowl, pressing hard on and then discarding solids. Return tea to saucepan and bring to a boil with sugar and a pinch of salt, stirring until sugar is dissolved. Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes. 3Stir in lemon and lime juices and freeze in ice cream maker. Transfer sorbet to an airtight container and put in freezer to harden, at least 2 hours.
• *Available at Latino markets and Melissa Guerra (877-875-2665; melissaguerra.com; ask for flor de Jamaica, since it's sometimes mistranslated as "rosehip petals."

TEA SORBET

Steps:

• Combine sugar, water, and mint leaves in a small pot over medium heat; cook until sugar dissolves and mixture is thick and syrupy. Remove from heat. Strain out mint leaves and discard. Cool syrup to room temperature, about 20 minutes.
• Combine brewed tea with lemon juice in a bowl with a lid. Stir in syrup. Refrigerate until temperature reaches 40 degrees F (4 degrees C), about 20 minutes.
• Pour tea mixture into an ice cream maker and freeze according to manufacturer's instructions for sorbet, 10 to 15 minutes.

GREEN TEA SORBET

Steps:

• Bring water to boil, add leaves, and remove from heat.
• Steep for 5 minutes.
• Add sugar and stir until dissolved.
• Strain through a fine sieve.
• Chill tea, covered, until cold and freeze in an ice cream maker.

HIBISCUS APPLE HERBAL TEA SORBET

Steps:

• Boil water with tea bags in a saucepan for 3 min then turn heat off and let steep for 2 minute Squeeze out and remove tea bags and set on medium heat.
• Add sugar/honey/agave nectar until dissolved.
• Add orange juice & grape puree and stir.
• Let cool down completely.
• Transfer liquid to a lasagna glass baking dish and place in freezer for about 6 hours (or overnight).
• When frozen solid, break up with a fork or knife, into large pieces. In 2 batches, puree in a food processor until completely smooth, 2 to 3 minutes per batch. Transfer to an airtight container; freeze until ready to serve (sorbet will be soft).

MANGO-GREEN TEA SORBET

Steps:

• Combine water and tea leaves in a saucepan. Bring just to a boil, remove from heat and let steep 5 minutes.
• Strain, discarding the leaves. (Do not press leaves to extract liquid, this makes the liquid bitter.)
• Return tea to clean saucepan, add sugar and bring to a boil.
• Boil until sugar dissolves, about 1 minute.
• Remove from heat and cool about 30 minutes.
• Peel mangoes and cut fruit from pit. In a food processor or blender, puree mangoes with lemon juice.
• Add tea and blend until smooth. Pour into a glass 9-inch baking dish and freeze about 3 hours.
• Transfer mango mixture to a food processor.
• Pulse until smooth, 30 to 40 seconds.
• Serve at once or store in the freezer for up to 2 months.
• Soften 10 minutes before serving.

BLACKBERRY-BLACK TEA SORBET

Steps:

• Wash blackberries well in a strainer, removing all traces of dirt and grit. Remove any stems or caps. Drain.
• In a blender, whirl blackberries until puréed.
• [Optional step and original to recipe (NOTE: *I skipped this part*): Pour the pureed blackberries through a fine strainer into a bowl, pressing pulp with a spatula to extract as much juice as possible; you should have 2 cups purée. Discard solids.].
• Whisk tea, sugar, lemon juice and ginger together into the blackberry purée. Cover and chill until cold, at least 3 hours or up to 1 day.
• Freeze in an ice cream maker (at least 1 1/2-qt. capacity) according to manufacturer's instructions until machine stops or dasher is hard to turn.
• Transfer sorbet to an airtight container and freeze until firm, at least 3 hours.
• If desired, garnish each serving with a flower/flowering herb (non-toxic ones of course.), mint leaves, etc.
• Prep time does not include chilling.

GREEN TEA SORBET

Steps:

• Place the water and gelatin in a medium saucepan; let dissolve for 5 minutes. Add sugar and corn syrup, bring to a boil, and cook over medium heat until the sugar is dissolved, about 2 minutes. Add the tea bags, remove pan from heat, and allow bags to steep for 10 to 15 minutes to infuse the flavor.
• Fill a large bowl with ice and water. Remove tea bags; transfer mixture to a bowl set in the ice bath to cool. Add the lemon juice and food coloring, 1 drop at a time, until the desired shade is reached. The color will lighten slightly when frozen.
• Freeze mixture in an ice-cream maker according to the manufacturer's directions until set but not hard. Transfer to a chilled loaf pan, wrap with plastic, and place in the freezer until firm, 4 hours or overnight. Serve garnished with Chinese hat tuiles.

JASMINE TEA SORBET

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.

PEACH ICED TEA SORBET

Steps:

• 1. Purée the peaches in a blender and strain through a fine-mesh sieve into a medium glass or metal bowl, pressing on the solids with a rubber spatula to remove as much liquid as possible. Discard the solids. You should have about 2 cups of purée. Add the tea, sugar, vodka, and corn syrup and stir until the sugar dissolves. Cover and refrigerate until the mixture is very cold (under 40°F), at least 4 hours, then mix well.
• 2. Churn the sorbet in an ice cream maker according to the manufacturer's instructions. When finished, the sorbet will be thick and soft and can be served as a slushy. To make the sorbet firm enough to scoop, transfer into an airtight container, press plastic wrap directly onto the surface of the sorbet, and freeze until firm.