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
Other ingredients suggestions
Alternatively why not try replacing the Raspberry & Blackberry powders for Pineapple and Lemon with lavender.
If using a manual ice cream maker, pre-freeze bowl for 12 hours.
To make syrup add water to a pan with tea bags and steep for 12 minutes.
Remove tea bags to a separate jug and add second quantity of water to them – steep for 12 minutes for use later.
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.
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.
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.
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.
Serve and enjoy!