2 cups jasmine tea (strong)
1cup confectioner’s sugar
1 tbsp chopped fresh mint
1 tbsp fresh lemon juice
2 tbsp orange juice
1 egg white
- Strain hot tea over confectioners’ sugar and mint in a jug; stir until the sugar has dissolved; stir in the lemon and orange juice and allow to cool;
- Strain the mixture into a metal freezer tray and freeze for about 2 hours;
- Remove from freezer; transfer mixture to a small mixing bowl. Using electric mixer, beat until smooth;
- Return to freezer tray and freeze for 1 hour; place mixture in a medium serving bowl
- Using electric mixer, beat until smooth; return to freezer tray and freeze for 1 hour;
- Place mixture in a medium serving bowl. In another bowl, beat egg white until soft peaks form; fold gently into sorbet; return to freezer and freeze until firm.
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