Strawberry Jasmine Tea Sorbet

The night before:

1. Chill the ice cream maker bowl in the freezer for at least 12 hours or longer.

Brew jasmine tea:

1. Add green tea leaves and jasmine flowers to a tea pot or heat-proof jar.
2. Bring water to a boil and let it cool to 85°C/185°F.
3. Pour water (about ¾ cup) over the tea and flowers and let it steep for about 1 minute.
4. Strain out the tea leaves and jasmine flowers.
5. Measure out 125ml (½ cup) of brewed jasmine tea and set aside.

Cook the strawberry mixture:

1. In a small saucepan, combine fresh strawberries, sugar and honey.
2. Bring to a simmer and cook over medium-low heat until the mixture is reduced by about half.
3. The strawberry mixture should look thick and jam-like.
4. Remove from heat and pour in the brewed jasmine green tea and lime zest.
5. Transfer the mixture to a high-speed blender and blend until smooth.
6. Transfer to a clean jar or container and let it cool.
7. Chill in the fridge for at least 6 hours or overnight.
8. Give the strawberry mixture a stir and pour into your ice cream maker and churn according to your ice cream manufacturer's instructions.
9. Transfer the sorbet to an airtight container and freeze until firm, about 4-6 hours.