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Prep Time: 210 Minutes Cook Time: 0 Minutes |
Ready In: 210 Minutes Servings: 8 |
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A delicious light sweet summer treat. From Cooking Light magazine. Uses an ice cream maker. Ingredients:
2 cups boiling water |
4 regular-sized english breakfast tea bags |
3/4 cup sugar |
3/4 cup fresh lemon juice (about 4 lemons) |
1 cup ice water |
mint sprig (optional) |
Directions:
1. Combine 2 cups boiling water and tea bags in a large bowl; steep 5 minutes. Discard tea bags.
2. Add sugar to tea mixture, stirring until sugar dissolves. Cool completely.
3. Stir in juice and 1 cup ice water; chill 1 hour.
4. 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, if desired.
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