Desserts

Tea Sorbe (Sherbert Ice)

• ½ cup of selected tea leaves
  ( or 30 tea bags of 200 grams tea each)
• 2 cups of cold water.
• 2 strips of orange peel.

• 1 cup of water
• 1 cup of sugar
• a cup (?) of peppermint liquor

• Fresh mint leaves
• The juice of one lemon
• A cup of castor sugar

• Put the tea leaves, the cold water and the orange peel strips into a glass bowl.
• Put a saucer into the bowl and place the tea leaves (or tea bags) on it.
• Keep in the refrigerator overnight.
• Put the water and the sugar into a small pot and bring to the boil for 5 minutes. Switch off the heat and allow the syrup to cool.
• Strain the tea through a filter padded with filter paper or gauze.
• Put the syrup that has cooled into the tea and add the peppermint liquor.
• Pour the liquid into a glass freezing dish and freeze for and hour and a half.
• Remove the tea from the freezer and with a fork “comb” the mixture separating the ice crystals. Return the dish to the freezer.
• Repeat this operation 2 more times at a time interval of half an hour between them.
• Place the partition dividers into the dish and in this way create ice cubes. Allow the ice pieces to freeze completely over a period of 3 hours.
• Prepare the decorations: Immerse the mint leaves in the lemon juice from the two sides. Afterwards put the mint leaves in the castor sugar. Take care that the layer of sugar on the leaves is very thin. Place the leaves on a plate to dry.
• Before serving, decorate all the dish with the sugared mint leaves, place the sorbe cubes in the middle of the serving dish and serve immediately.
• Note:- In order to prevent the rapid melting of the sorbe on serving, it is recommended to chill the serving dish in the freezer for a few hours before serving.