Jasmine tea & mint sorbet
Perfect for finishing off a special Asian meal, or a refreshing treat when the sun's out
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 15 minutes, plus freezing
Vegetarian, Vegan, Gluten-free, Egg-free, Low-fat, Dairy-free, Nut-free
- 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.
- 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
Recipe from olive magazine, October 2006.
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http://www.bbcgoodfood.com/recipes/4219/
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Ingredients
- 4 heaped tbsp jasmine tea leaves
- 100g golden caster sugar
- 15g mint , leaves only
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ratings
Make the most of your store cupboard, this recipe uses many staple Thai ingredients
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ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 15 minutes, plus freezing
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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07 August 2008
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