Recipe: Earl Grey tea sorbet

We thought we’d share with you another recipe. This is particularly good on hot summer afternoons…

line scroll

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*
625ml water
300ml Sugar Syrup
Juice of 1 lemon, strained

* If you use tea bags rather than leaves, use 4.

Tea tin from the collection at Tyntesfield © National Trust

Tea tin from the collection at Tyntesfield © National Trust

  • 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

©National Trust Images/John Millar

©National Trust Images/John Millar

line scroll

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.

dairy book

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.


line scroll
We often have costumed volunteers baking and trying our Victorian recipes in our working kitchens. Do you fancy joining them? We’d love to hear from you.
Find out more about volunteering for the National Trust on our website.
Proof 8

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s