Jasmine tea & mint sorbet

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olive magazine

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Recipe by olive magazine

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1. Mix the jasmine tea, caster sugar and mint leaves with 500ml boiled water and steep for 10 mins, stirring occasionally. Strain the liquid through a fine sieve. Leave to cool and then thoroughly chill in the fridge.
2. Churn in ice-cream maker according to the manufacturer's instructions then pour into container and freeze for 20 mins before serving. Or freeze in a container in the freezer, stirring every couple of hours and transfer to the fridge 15 mins before serving to soften enough to scoop.

Per serving

67 kcalories, protein 0.1g, carbohydrate 17.6g, fat 0 g, saturated fat 0g, fibre 0g, salt 0.01 g

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• davegreen

  07 August 2008

  davegreen rated and commented on this recipe

  

  That sounds absolutely amazing, I'll have to give that a try!

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• Green Tea

  27 August 2008

  Green Tea rated this recipe

  

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Ingredients

• 4 heaped tbsp jasmine tea leaves
• 100g golden caster sugar
• 15g mint , leaves only

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Difficulty and servings

Serves 6

Preperation and cooking times

Vegetarian, Vegan, Gluten-free, Egg-free, Low-fat, Dairy-free, Nut-free

Ingredients

• 4 heaped tbsp jasmine tea leaves
• 100g golden caster sugar
• 15g mint , leaves only

Per serving

67 kcalories, protein 0.1g, carbohydrate 17.6g, fat 0 g, saturated fat 0g, fibre 0g, salt 0.01 g

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