Recipe: Tea Sherbet!
STUFF YOU’LL NEED IN ORDER OF NEEDING:
- 2 cups water
- 7-8 teaspoons of loose tea (any variety—I used the Peeta Blend and the Mycroft Blend together)
- 1 cup sugar
- 1 cup water
- 1 cup cream, half and half, or milk
HOW TO MAKE DELICIOUS SHERBET:
- Boil 2 cups water in a kettle or whatever. Steep the tea in the water for however long you like, depending on what kind of tea you’re using (blacks go longer, greens and herbals go shorter). I let mine steep for 10 minutes.
- While your tea is steeping, put 1 cup water and 1 cup sugar in a pot and put it on high heat, stirring occasionally, until the sugar is dissolved and bubbling. Take off the heat and slowly add 1 cup of cream.
- Strain your tea. Combine the tea mixture and the sugar/cream mixture together, stirring well. Let it sit out until it’s cool—an hour, five hours, whatever. Just until it’s room temperature.
- Chuck that stuff in an ice cream machine if you have one, or if, like me, you don’t, put it in a freezer-safe container and throw it in the freezer. Stir it every one or two hours for about six or seven hours, until it’s mostly frozen. At that point, you can let it sit in the freezer until it’s ready to serve.
SOME TIPS AND STUFF:
- I made my sherbet like I like my tea—sweet and milky. If you don’t want cream in your sherbet, or are lactose intolerant, make sorbet instead—just substitute water for the cream. You could also use milk, half and half, soy milk, almond milk, whatever! You could even steep the tea entirely in a milk/cream mixture, but that’s basically making ice cream.
- After my sherbet had frozen overnight, I chucked it into a blender (it was pretty soft) with some half-frozen milk and made a milkshake. I highly recommend this.
- I also added a half of a vanilla bean to my steeping tea because both Mycroft and Peeta teas are sweet and have vanilla/chocolate tones to them. You could probably add a few drops of flavored extract that correspond to whatever tea you’re using. Almond, orange, rum… they would all be pretty good.
- A note on tea—USE WHATEVER KIND OF TEA YOU WANT. If you want to use teabags instead, I would say use about 4 or 5? The tea should be really strong since you’re diluting it quite a bit. Let it steep longer than you normally would. Don’t worry about bitterness unless you have a highly bitter tea, since you’ll be adding a lot of sugar to it.