Red Hot Ice
Makes about 8 1/2 cup servings
4 cups brewed herbal tea -- use any flavor that brews up bright red, I used a hibiscus tea similar to Celestial Seasoning's Red Zinger.
2 tbsp fresh lime or lemon juice (if using a fruit flavored tea)
Honey or agave nectar
Mint, choppped (optional)
While the tea is hot, stir in lemon or lime juice (if using) and sweetener to taste. Add a bit more sweetener than you normally would since the finished sorbet's coldness will dull its sweeteness. Chill well.
Pour cold mixture into ice cream machine and process until done, about 20 minutes. There is a chance that your sorbet will still be a bit soupy. If so, put the sorbert into a wide plastic or metal container or pan, cover and freeze. Remove from the freezer every half hour or so and rake the frozen ice with a fork to break the ice up, stir and replace until frozen to desired consistency. If you don't have an ice cream maker, do this from the start to make the sorbet. When ready to serve, allow to soften a bit at room temperature before scooping. If the ice is too hard or you are in a hurry, place the ice in food processor and whirl for a few seconds until desired consistency is reached. Sprinkle with chopped mint before serving.
Really need some chocolate on your Valentine's Day dessert? Try drizzling a little gourmet chocolate sauce or melted dark chocolate on top.
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