Raspberry, Blackberry, Earl Grey & Lavender Sorbet

Makes 1 litre (2 Pints)

• 213g (7.51oz) Boiling Water to make syrup
• 2 Earl Grey and Lavender Tea Bags
• 163g (5.74oz) Golden Caster Sugar
• 20g (0.70oz) Chaucer Seedless Raspberry Powder
• 20g (0.70oz) Chaucer Blackberry Powder
• 275g (9.7oz) Boiling Water
• 15g (0.52oz) Lemon Juice

• Step 1

  If using a manual ice cream maker, pre-freeze bowl for 12 hours.

• Step 2

  To make syrup add water to a pan with tea bags and steep for 12 minutes.

• Step 3

  Remove tea bags to a separate jug and add second quantity of water to them – steep for 12 minutes for use later.

• Step 4

  Add sugar to hot tea in pan to make syrup and bring to almost boiling, then simmer for 5 minutes stirring until the sugar has dissolved.

• Step 5

  Cool sugar tea in pan before adding to blender with raspberry and blackberry powder. Add cool jug of tea and lemon juice to blender and blend thoroughly.

• Step 6

  If using a fully automatic ice cream maker then add to machine immediately and churn for 30-45 minutes or until thick, then place in the freezer to full harden.

• Step 7

  If using a manual ice cream maker chill this mixture in the fridge for at least 4 hours or preferably overnight before churning. Once churned, place in the freezer until fully hardened.

• Step 8

  Serve and enjoy!