Iced Tea Lemonade with Lemon-Rosemary Sorbet

Name: Iced Tea Lemonade with Lemon-Rosemary Sorbet
Yield: Makes approximately 4 8-ounce/250-milliliter servings of tea lemonade, each topped with ¼ of the sorbet
Cuisine: Indian
Ingredients: 1 quart/1 liter spring water; Superfine sugar to sweeten tea to taste; Superfine sugar to sweeten tea to taste; 4 sprigs of fresh rosemary; 1 cup/240 grams sugar; 1 cup/250 milliliters water; 4 sprigs fresh rosemary; Juice from 2 to 3 lemons, about ½ to ¾ cup/120 to 175 milliliters; Zest of 2 lemons, grated; 2 tablespoons/28 grams lightly packed Darjeeling tea leaves

Preparation info

Makes approximately
4
8 ounce 250 milliliter servings of tea lemonade , each topped with ¼ of the sorbet

Difficulty
Easy

Appears in

Cooking with Tea

By Robert Wemischner and Diana Rosen

Published 2000

About

The delicate, aromatic black Darjeeling gains a new dimension with a scoop of puckery citrus-herbal sorbet. Using tea for the ice cubes ensures that you won’t dilute the flavor of the brewed tea. For a more assertive tea flavor, use Assam.

Ingredients

1 cup/240 grams sugar
1 cup/250 milli

Asia
India
Darjeeling
Assam
Vegan
Drinks
Gluten-free

Method

Bring the sugar and 1 cup/250 milliliters of water to boil and cook until sugar clears. Remove rosemary sprigs from the stems by rubbing your fingers from the top of the stalk downward toward the root end.