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Ingredients
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Sorbet Base
Toppings
Method
Sorbet Preparation
- 1
Brew Thai Tea
In a medium saucepan, bring 2 cups of water to a boil. Remove from heat, add 4 tablespoons of Thai tea leaves, and steep for 10 minutes.
- 2
Strain the Tea
After steeping, strain the tea leaves using a fine mesh strainer into a bowl, discarding the leaves.
- 3
Make the Sorbet Base
While the tea is still warm, stir in 1 cup of sugar until completely dissolved. Then add 1 cup of coconut milk, 2 tablespoons of tamarind paste, and 1 cup of mango puree. Mix well until fully combined.
- 4
Chill the Mixture
Refrigerate the mixture for at least 1 hour or until completely cold.
- 5
Freeze the Sorbet
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer to a container and freeze for at least 4 hours, or until firm.
Assembly
- 6
Scoop the Sorbet
Using an ice cream scoop, serve the Thai tea sorbet into dessert bowls.
- 7
Add Toppings
Top each serving with fresh mango slices, toasted coconut flakes, and chopped mint leaves for a refreshing finish.
