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Your Frozen Tea Treat Recipe
Clementine-Chai Sorbet
2 cups freshly squeezed clementine juice
1 cup brewed chai-flavored black tea (I used Stash Teas Double-Spice Chai), sweetened to taste (if preferred - because of the sweetness of the fruit, you can omit the sugar and still have great results)
6 fresh mint leaves
Mix the tea and juice and pour into the crock of an ice cream maker. Follow the manufacturer's suggestions for freezing.
If you squeeze the clementines yourself, reserve 6 of the half-shells. Freeze them and use them for serving cups, for a simple but special presentation. Garnish with the mint leaves.
Your Inspiration
Ah, summer, the time for iced tea and cold citrusy refreshment.
I started out with the goal of creating an "Arnold Palmer" sorbet. During this process, I discovered that freezing a liquid blunts the sweetness quite a bit, so a perfectly delicious lemonade-tea base became an unacceptably tart sorbet. However, during the same kitchen session, I created this clementine-chai variation. All tasters agreed, it was a superior treat to the original, in every way - and it was free of added sugar!
However, if you'd like to try the "Arnold" version, make a tea simple syrup by brewing an 8-ounce cup of plain black tea, then boiling it briefly with at least one cup of sugar. Cool the syrup and then mix with one cup of fresh lemon juice, and freeze.
Advice
- Because of the tendency of cold to lessen the impression of sweetness, taste your liquid before freezing. If it seems just sweet enough, you might want to add a little simple syrup, honey or agave until it seems almost too sweet. Once frozen, it will be just right.
- You can also make this without an ice cream maker, in a bowl, but you will have to spend hours scraping it to preserve the soft texture of sorbet.
- If you don't serve your sorbet right away, plan to leave it out of the freezer for about half an hour to soften it before serving.
