We thought we’d share with you another recipe. This is particularly good on hot summer afternoons…
We’re told that the secret to a good tea sorbet is the infusion. Recipes usually tell you to add boiling water but this recipes warns against this! It recommends soaking the tea in cold water overnight instead. This should give a good flavour and none of the bitter tannin. It also suggests experimenting with teas and various fruits as the tast combinations are a revelation!
Ingredients (to make approx. 1l or 4 cups)
3 tbsp Earl Grey tea-leaves*
300ml Sugar Syrup
Juice of 1 lemon, strained
* If you use tea bags rather than leaves, use 4.
- Add the tea to the cold water, stir well and leave to steep in a fridge for 24 hours, stirring occasionally.
- Pour through a tea strainer, discarding the leaves (or bags).
- Add sugar syrup and lemon juice to taste. Chill again in fridge.
- When ready, still freeze or churn in an ice cream machine for 5-10 minutes until firm and serve.
To store: Put into a plastic freezer box and cover with greaseproof paper and put into freezer. Once it has frozen solid it will need about 15 minutes in the fridge to soften
This recipe was found in a book called ‘Recipes from the Dairy’. It was written by Robin Weir and Caroline Liddell with information from food and social historian, Peter Brears. We came across it in some donations given our Second Hand Bookshop.
Why not pop into our bookshop the next time you’re at Charlecote? You might also pick up a compelling read, be it a recipe book or a novel.
All money raised through book sales directly supports our work here at Charlecote and we are always grateful of your continued support.