Earl Grey Tea and Mint Sorbet with Sparkling Wine

Bubbles are happiness in a glass and Bubbles with this Earl Grey Tea and Mint Sorbet are fresh summer treat disguised in pure happiness and pampering.  So glamorous!  Très posh!

Great for dinner parties to clean the palate between dishes or to welcome your guests with a touch of fanciness.      

Enjoy it!

Earl Grey Tea and Mint Sorbet with Sparkling Wine
Recipe adapted from the book Homemade by Yvette Van Boven

750ml water
4 tea bags of a good quality Earl Grey tea
Small bunch of fresh mint (leaves only)
225g sugar
Juice of one Lemon
A bottle of sparkling wine (Champagne, Prosecco, whatever you prefer)

Bring 600ml of water to boil.    Transfer the water to a large bowl, add the tea bags and the mint leaves and leave it to infuse.

In a small pot, add the sugar and the remaining water.   Put it under medium heat and gentle stir until sugar is dissolved.

Remove the tea bags from the tea bowl and squeeze them above the bowl.   Add the sugar syrup and the lemon juice to the tea.  

Stir well and let it cool down in the fridge.     Remove the mint leaves (you can strain the mixture).

If you have an Ice Cream Machine: When the mixture is completely cold,  put it in the ice cream machine and leave it for about 20 min until frozen.   Allow it to set for about 4 hours in the fridge before serving it.

If you don't have an Ice Cream Machine:  Put the cooled mixture in the freezer and and fluffy it up every hour with a fork - it should take 4-5 hours to be ready.

For serving, fill half of a glass with sparkling wine and drop a small scoop into the glass.  Serve it immediately with a spoon so your guests can spoon the remaining sorbet from the glass when the bubbles are gone ;-)

The Untamed Cook

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

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