Friday, 1 August 2014
Delicious Summertime Earl Grey Sorbet
We urge you to make this as soon as possible.
Pierrot et Coco's Summertime Earl Grey Sorbet Recipe
3 heaped teaspoons of Dammann Freres loose leaf Earl Grey tea
150g caster sugar
Juice of a lemon
500ml boiling water
1. In a bowl, mix the water and sugar. Add the Earl Grey tea (in a little paper or muslin bag) and steep for 15 minutes. Add the lemon juice and stir. Refrigerate for around 8 hours or until properly cold.
2. Remove the tea bags and pour the liquid into an ice cream maker - this is the easiest and quickest way to make the sorbet. We found it turned from liquid to sorbet in around half an hour, which is much quicker than ice cream.
It can be eaten immediately (recommended!) or put in a container with lid in the freezer until you're ready to serve.
*If you don't have an ice cream maker, the best way to make it by hand is to pour the liquid in a shallow bowl such as a cake pan, place in freezer for 2 hours then use a fork to stir the slush. Return to freezer, and stir again every hour until it has the consistency you like. It should only take 4 hours or so from start to finish in the freezer until it's ready to serve.
We scooped our Dammann Freres Tea Sorbet into our St Petersburg cup, with a little Undergrowth Design T-spoon on the side. We've been using the Magimix Le Glacier ice cream maker for years, and despite the hard-to-ignore noise it makes when churning, do recommend it.
*Our Dammann Earl Grey is currently on sale from £12 to £9.