Jasmine Tea and Rose Sorbet
Inspired by techniques from Serious Eats.
A delicate, floral sorbet of jasmine tea and rose petals steeped below boiling, with a hint of lime and star anise.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- ice-cream maker
- kettle or small saucepan
- probe thermometer
- medium saucepan
- fine sieve
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 132 kcal |
| Protein | 0.6 g |
| Carbohydrate | 26.9 g |
| of which sugars | 26.3 g |
| of which free sugars | 26.3 g |
| Fat | 3.2 g |
| of which saturates | 2.8 g |
| Fibre | 0 g |
| Salt | 0.02 g |
Protein per 100 kcal
0.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Tea
- 850 ml filtered water
- 180 g caster sugar
- 3 tbsp jasmine tea pearls
- 2 tbsp dried edible rose petals
- 1 whole star anise, broken in half
- 40 g light corn syrup or glucose syrup
Sorbet
- 2 tsp lime juice
- 1 lime, finely grated zest
To serve
- 120 ml coconut milk, to serve (optional)
- 1
Heat the water. Warm it to about 80 °C, just steaming with small bubbles on the base. Never let it boil, now or later, or the tea turns bitter.
- 2
Steep. Put the sugar, jasmine pearls, rose petals and star anise in the saucepan, pour on the hot water and stir until the sugar dissolves. Keep on the lowest heat for 10 min.
- 3
Strain. Pour through the sieve into a jug, stir in the corn syrup, lime juice and zest, then cool.
- 4
Chill. Cover and refrigerate overnight, or until very cold.
- 5
Churn and freeze. Churn for 20-25 min, then freeze for 2-3 h until set.
- 6
Serve. For a simple coconut broth, spoon 2 tbsp coconut milk into each small bowl and add two small scoops of sorbet.
Storage
Keep covered in the freezer for up to 1 week; sorbet turns icy after that. Soften for 10 min before scooping.
