Make an Herb Flower Sorbet: Earl Grey Tea Sorbet


| August/September 2004


Serves 4 to 6
This works best as a palate cleanser. It’s light and delicious.

• 3 cups water
• 1½ tablespoons Earl Grey tea leaves (or 2 teabags)
• 2 cups sugar
• 1 teaspoon freshly squeezed lemon juice

1. Bring water to a boil and add tea leaves. Let steep for about 5 minutes or longer. Add sugar and stir until dissolved.

2. Add lemon juice and chill well for 1 hour or more, then pour into an ice cream or sorbet maker. Beautiful served with fresh raspberries, strawberries or tuberous begonia blossoms.


Jim Long is a contributing editor to The Herb Companion and author of several books, including Fabulous Herb and Flower Sorbets ( Long Creek Herbs). He can be reached at www.Longcreekherbs.com.





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