Make an Herb Flower Sorbet: Earl Grey Tea Sorbet

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<em>Serves 4 to 6</em>
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This works best as a palate cleanser. It’s light and delicious.</p>
<p>• 3 cups water<br />
• 1½ tablespoons Earl Grey tea leaves (or 2 teabags)<br />
• 2 cups sugar<br />
• 1 teaspoon freshly squeezed lemon juice</p>
<p>1. Bring water to a boil and add tea leaves. Let steep for about 5 minutes or longer. Add sugar and stir until dissolved.</p>
<p>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.</p>
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<em>Jim Long is a contributing editor to</em> The Herb Companion <em>and author of several books, including</em> Fabulous Herb and Flower Sorbets <em>(</em>
<em>Long Creek Herbs). He can be reached at</em>
<a href=”http://www.longcreekherbs.com/” target=”_blank”>www.Longcreekherbs.com</a>.</p>
<p>Click here for the original article, <a href=”https://www.motherearthliving.com/cooking-methods/make-an-herb-flower-sorbet.aspx”>
<strong>Make an Herb Flower Sorbet.</strong>
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