Tea Sorbet

tea sorbet

Tea sorbet

No ratings yet
Choose black China tea: either Lapsang Suchong or Keemam, both of which are available from good supermarkets and specialist food shops. Do not use Indian or other teas: they are too strong.
Servings: 8
Calories: 81


  • 10 1/2 teaspoons China tea
  • 5 oz sugar
  • 1 pint boiling water
  • juice of 2 lemons
  • 4 egg whites


  • Put the tea into a large heatproof bowl with the sugar. Pour over the boiling water and stir until the sugar has dissolved, then cover and leave to stand for 1 hour.
  • Strain the tea through a very fine sieve into a jug. Stir in the lemon juice, then pour into a 1 litre (2 pint) metal loaf tin or other freezerproof container. Cover tightly with foil and freeze in the freezer (or freezing compartment of refrigerator turned to its coldest setting) for 2 1/2 hours, or until half-frozen and slushy.
  • Remove from the freezer, turn into a bowl and mash with a fork to break up the ice crystals, then whisk briefly until smooth. Return to container, cover and freeze for a further 2 hours, or until firm.
  • In a clean, dry bowl, whisk egg whites until standing in soft peaks.
  • Remove the tea ice from freezer, turn into a large bowl and break up with a fork as before, mashing well. Whisk the ice until smooth, then slowly whisk in the egg whites. Return the mixture to the container, cover and freeze for a further 4 hours, until firm.
  • To serve: remove from the freezer and soften at room temperature for 20-30 minutes. Scoop or spoon into small serving dishes. Serve at once.
Calories: 81 kcal
Carbohydrates: 19 g
Protein: 2 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 28 mg
Potassium: 33 mg
Fiber: 1 g
Sugar: 19 g
Vitamin A: 1 IU
Vitamin C: 3 mg
Calcium: 4 mg
Iron: 1 mg
Dishes Drinks, Tea
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating