This tea-infused lime sorbet recipe is neither too sweet nor too tart with a clean flavor of the refreshing lime juice. A healthier alternative to ice cream.
- 500ml (2 cups) hot, black medium strength Nerada black tea
- 250g white sugar
- zest of 2 limes, finely grated
- 125ml (1/2 cup) lime juice
- ½ teaspoon gelatine
- ½ tablespoons cold water
- 1 egg white, if desired (egg white makes the sorbet softer in texture)
- Make Nerada Tea, allow to brew, then strain into a saucepan. Add sugar and lime zest, and boil for 3-4 minutes.
- Allow to cool, then strain to remove zest (you can leave in if you like but it often spoils the texture of the sorbet).
- Whilst it is cooling, put cold water into a cup and sprinkle in gelatine. Allow to soften for 5 minutes, removing lumps. When softened, pour into cooled tea liquid and stir well.
- If you are making the sorbet in an ice-cream machine, in a separate bowl, whisk the egg white (if using) until stiff peaks form. Stir gently into the gelatine/ tea liquid and pour into the machine, following manufacturers instructions to freeze.
- If you do not have an ice cream machine, pour gelatine/tea mixture into a tray or old ice cream container and put into the freezer. When partially frozen, turn out into a bowl and beat. Return to freezer. When frozen, remove again, beat and fold in stiffly beaten egg white. Return to freezer.