Strawberry Jasmine Tea Sorbet
User Reviews
5
Strawberry Jasmine Tea Sorbet
Description
The Strawberry Jasmine Tea Sorbet recipe begins by steeping green tea leaves and jasmine flowers at a controlled temperature to extract delicate floral notes without bitterness. Separately, fresh strawberries are cooked down with sugar and honey to create a thick, jam-like mixture concentrating their sweetness and flavor.
Once combined with the brewed jasmine tea and lime zest, the mixture is blended to smoothness and cooled thoroughly before churning in an ice cream maker chilled ahead of time. The final sorbet balances the natural sweetness and slight tartness of strawberries with the fragrant jasmine aroma, producing a light and refreshing texture ideal for dessert.
This sorbet serves as a fruit-forward palate cleanser or a subtle floral dessert complementing light meals. Its preparation requires advance planning due to chilling and freezing steps.
Ingredients
- 178 ml water cooled to 85°C/185°F, hot, boiling
- 2 tablespoon green tea leaves or 2 tea bags
- 2 tablespoon jasmine flowers dried
- 500 g strawberry fresh
- 15-30 g granulated sugar or adjust to your taste
- 42 ml honey
- lime zest of 1
Instructions
The night before:
- Chill the ice cream maker bowl in the freezer for at least 12 hours or longer.
Brew jasmine tea:
- Add green tea leaves and jasmine flowers to a tea pot or heat-proof jar.
- Bring water to a boil and let it cool to 85°C/185°F.
- Pour water (about ¾ cup) over the tea and flowers and let it steep for about 1 minute.
- Strain out the tea leaves and jasmine flowers.
- Measure out 125ml (½ cup) of brewed jasmine tea and set aside.
Cook the strawberry mixture:
- In a small saucepan, combine fresh strawberries, sugar and honey.
- Bring to a simmer and cook over medium-low heat until the mixture is reduced by about half.
- The strawberry mixture should look thick and jam-like.
- Remove from heat and pour in the brewed jasmine green tea and lime zest.
- Transfer the mixture to a high-speed blender and blend until smooth.
- Transfer to a clean jar or container and let it cool.
- Chill in the fridge for at least 6 hours or overnight.
- Give the strawberry mixture a stir and pour into your ice cream maker and churn according to your ice cream manufacturer's instructions.
- Transfer the sorbet to an airtight container and freeze until firm, about 4-6 hours.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 67 kcal
% Daily Value*
| Calories | 67kcal | 3% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.04g | 0% |
| Sodium | 3mg | 0% |
| Potassium | 135mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 49mg | 54% |
| Calcium | 15mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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