- 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