Chef Curated Sorbet Flight Recipe
Tea Time: Chamomile, Hibiscus, Jasmine Green
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Ingredients
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Chamomile Sorbet
Hibiscus Sorbet
Jasmine Green Tea Sorbet
Method
Chamomile Sorbet
Brew the Chamomile Tea
Boil the water and steep the chamomile tea bags for about 5 minutes. Remove the bags and let the tea cool.
Mix Ingredients
In a mixing bowl, combine the cooled chamomile tea, honey or agave syrup, and lemon juice. Stir until well blended.
Freeze the Mixture
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a sorbet consistency. Transfer to a container and freeze until firm.
Hibiscus Sorbet
Prepare Hibiscus Infusion
Boil the water and add the dried hibiscus flowers. Steep for 15 minutes, then strain and cool the infusion.
Sweeten the Hibiscus Mixture
In a mixing bowl, combine the cooled hibiscus infusion, sugar, and lime juice. Stir until the sugar is dissolved.
Churn the Sorbet
Pour the mixture into an ice cream maker and churn until the sorbet is ready. Transfer to a container and freeze until solid.
Jasmine Green Tea Sorbet
Brew the Jasmine Green Tea
Boil the water and steep the jasmine green tea bags for about 3-4 minutes. Remove the bags and let the tea cool.
Combine Ingredients
In a bowl, combine the cooled jasmine green tea, sugar, and chopped fresh mint leaves. Stir until the sugar is completely dissolved.
Churn and Freeze
Pour the mixture into an ice cream maker and churn until it reaches a sorbet consistency. Transfer to a container and freeze until firm.