Lemon Earl Grey Sorbet
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
Recipe type: Dessert
Serves: 4-6
  • 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.
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/lemon-earl-grey-sorbet/