Tangerine Earl Grey Sorbet

Cool down on a hot Summer day with this refreshing Earl Grey Tangerine Sorbet. This delightful treat combines the zesty flavours of Basilur Earl Grey Tangerine tea and fresh mint leaves, making it the perfect way to beat the heat. The addition of lemon juice and a hint of sweetness creates a balanced, invigorating taste. Not only is it easy to make, it is also wonderfully cooling, this sorbet is a must-try for your Summer gatherings!

Ingredients: 

04 Basilur Earl Grey Tangerine tea bags

750 milliliters of water

1/2 cup of mint leaves with stalks

225 grams of sugar

A lemon

Directions:

Start by boiling 600 milliliters of the water, pour it into a heat-proof jug and add in the tea bags.

Steep for around 08 minutes and then squeeze out the tea bags to get all of its contents. 

Next roughly chop the mint leaves and its stalks, add it to the brewed tea. 

On a low flame, heat the remaining water with the sugar just till it dissolves, and let it cool completely. 

Once cooled, add it as well as the juice of the lemon to the tea, place it in the refrigerator for 02 hours and let it chill completely. 

Pour this tea into an ice cream maker and churn until you’re left with a sorbet-like consistency. 

Scoop this mixture out and into a freezer-proof container, cover with a parchment paper and a secure lid.

Freeze until solid, and you’re done!