Lemon Earl Grey Sorbet

Deep flavors of earl grey tea are highlighted by tangy lemon juice and then sweetened with raw honey. It is my favorite tea in the form of an icy treat.

Spring is quickly fading away into summer. Now is the perfect time to pull out your ice cream maker if it isn’t out already. My ice cream maker gets frequent use all year round because I love ice cream and sorbets so much! If you don’t have an ice cream maker never fear, Marillyn has a instructions on how to make ice cream without a machine in her gorgeous e-book, Just Making Ice Cream. It’s a true favorite around here.

This simple sorbet was inspired by my love for tea. As much as I enjoy a hot cup of tea with the weather heating up there are times when I want something a bit cooler. This recipe is very versatile, if you don’t want to use earl grey; green tea, chamomile or hibiscus all make wonderful substitutes. So please cool off with this unique twist on the traditional lemon sorbet!

Lemon Earl Grey Sorbet
Recipe type: Dessert
Serves: 4-6
Cool off with this unique twist on the traditional lemon sorbet. This recipe is very versatile, if you don't want to use earl grey; green tea, chamomile or hibiscus all make wonderful substitutes
  • 4 cups water
  • 3 tsp (tea bags) earl grey tea
  • ½ cup raw honey
  • ½ cup lemon juice
  1. In a small sauce pot bring the water to a boil. Turn off heat and add the tea. Allow the tea to steep for 3 minutes.
  2. Strain the tea. Allow to cool for 10 minutes.
  3. Add the honey and lemon juice, stirring gently until the honey has dissolved.
  4. Place in the refrigerator and allow to chill for at least one hour.
  5. Once chilled, pour the mixture into the ice cream maker and freeze according to the manufactor's instructions. (About 20-25 minutes) Or try Marillyn's method of making ice cream without a maker.
  6. Remove from the ice cream maker and place in a freezer proof container. Allow to firm up in the freezer for at least 2 hours before serving.

Katie Stanley is a dorm “mama” to 12 amazing girls ages 8 to 18 at a home and school for the Deaf in Baja California, Mexico. She and her “hijas” can be frequently found in the kitchen, the garden or making friends with their new chickens. She loves to read, hike the hills near her home and spend time with her girls. In her spare time Katie blogs at Nourishing Simplicity about nourishing foods, herbal remedies, simple living, the Deaf, raising her girls and encouraging other women in their walk with Christ.






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Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living, and faith. Ethnic and Midwest foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for over 30 amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day.

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