I love a nice cup of tea. Delicious chilled desserts like ice-cream and sorbet are my thing too. Therefore this Earl Grey Tea Sorbet is just perfect for me. Tea + dessert = perfection!
National Tea Day!
The 21st April is National Tea Day. Isn’t that lovely, a day to celebrate all that is good about the nation’s favourite brew.
I’m a Tea Jenny, which is a Scots term for someone who loves tea. From good old builder’s tea in the morning to kick start my day to a nice cup of Earl Grey in the afternoon.
What is Earl Grey tea?
Earl Grey is a tea blend that is flavoured with the addition of oil of bergamot. Bergamot is a type of orange and this rind’s fragrant oil is added to black tea to give Earl Grey it’s unique and almost floral taste.
Earl Grey tea takes its name from Earl Charles Grey, Britain’s Prime Minister between 1830 and 1834.
Iced tea is highly popular in USA and this was again invented by accident in 1904 when a tea trader at the World Fair wanted people to try his tea but as it was a heatwave he was afraid nobody would be interested in a hot drink, so he emptied a box of ice into the brew and that is how iced tea became so popular in USA.
This tea sorbet is taking the whole idea of iced tea a step further and making the tea into a sorbet, an iced dessert.
Ingredients for Earl Grey tea sorbet
Earl Grey teabags are the base flavour for this delightful sorbet.
You’ll also needsugar to sweeten things up a bit.
Mint and lemon for extra zing and flavour.
Water is the only other ingredient here
How to make Earl Grey tea sorbet
- Boil 600ml of water in a kettle and pour into a jug and add the tea bags and steep for 8 minutes before squeezing out the bags into the jug and discarding them
- Roughly chop the mint and add to the jug
- Gently heat the remaining 150ml water with the sugar till it has dissolved
- Add this syrup to the tea along with the lemon juice and leave to cool completely then chill in the fridge for 2 hours
- Strain to remove the mint and discard
- Pour the tea into an ice cream maker and churn according to manufacturer’s instructions
- Scoop into a freezer proof box and cover with baking parchment and a lid
- Freeze until firm
Serving the tea sorbet
I like to serve my Earl Grey tea sorbet in pretty mismatched tea cups and saucers. Your guests will be so impressed to have this as a pretty dessert on a warm afternoon.
So maybe we don’t have the right weather just yet, but I couldn’t resist using this recipe to celebrate National Tea Day.
Here are some other delicious sorbets you might like to try;
Earl Grey Tea Sorbet
- 750 ml water
- 4 Earl Grey tea bags
- 1/2 cup mint leaves leaves and stalks too
- 225 g sugar
- juice of 1 lemon
- Boil 600ml of the water and pour into a jug and add tea bags and steep for 8 minutes then squeeze out the bags into the jug before discarding
- Roughly chop the mint and add to the tea
- Gently heat the remaining 150ml water with the sugar till it dissolves then allow to cool
- Add this syrup to the tea as well as the lemon juice and set aside in the fridge for 2 hours to chill completely
- Strain out the mint and discard then pour tea into an ice cream maker and churn according to manufacturer's instructions
- Scoop into a freezer proof box and cover with making parchment and a secure lid
- Freeze till frozen