Lemonade Iced Tea Sorbet

Recipe Summary

  • Preparation: Easy
  • Prep Time: 5 minutes
  • Cook Time:
    Freeze Time: 1 hour
  • Yield: 8 servings


  • 2 cups boiling water
  • 4 regular-sized English Breakfast tea bags
  • ¾ cup sugar
  • ¾ cup fresh Olé Pacifica Baby Lemon juice (about 4 lemons)
  • 1 cup ice water
  • fresh mint sprigs


  • Combine 2 cups boiling water and tea bags in a large bowl; steep 5 minutes. Discard tea bags. Add sugar to tea mixture, stirring until sugar dissolves. Cool completely. Stir in juice and 1 cup ice water; chill 1 hour.
  • Pour tea mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon sorbet into a freezer-safe container. Cover and freeze 1 hour or until firm. Garnish with mint sprigs.

Source: Cooking Light Magazine, June 2008 issue