I’m not much of a coffee drinker (strange for a Seattleite), but I do enjoy a good cup of tea.  Actually, I enjoy a frozen bowl of tea even more – get it, iced tea!  I’ve recently discovered the Portsmouth Tea Company, an excellent supplier of high-end tea blends.  Their "Mmmmango” tea is perfectly sweet and just slightly herbal – a great fit for tea-based sorbet. 

Makes: 2 quarts
Total kitchen time: 30 minutes, plus churning time

Shopping list:

• 1.5 quarts purified water
• 4 tbsp. Mmmmango tea
• 3 tbsp. honey

1. In a medium saucepan, bring the water to a boil.  Remove from heat.
2. Distribute the loose tea among 4 tea bags or 2 tea infusers and place in the pot of water.  Let the tea steep for 25-30 minutes for maximum flavor.
3. Once the tea has steeped, remove the tea bags and stir in the honey.  Adjust to taste with more honey, if needed, until the mixture is just slightly sweet.
4. Refrigerate the tea mixture until cold, then churn using your ice cream maker’s instructions.
5. Top with a drizzle of honey before serving.

I’m a big fan of sneaking loose tea into recipes, especially deserts.  Do you have any favorite tea recipes?  Are there any tea creations you’d like to see?  If so, leave a comment below!