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
- 1.5 quarts purified water
- 4 tbsp. Mmmmango tea
- 3 tbsp. honey
- In a medium saucepan, bring the water to a boil. Remove from heat.
- 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.
- 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.
- Refrigerate the tea mixture until cold, then churn using your ice cream maker’s instructions.
- 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!