Mint Tea Sorbet

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


  • 12 oz. (350 g.) sugar
  • pints (1


Put the sugar and water in a pan and bring to the boil for 1 minute.

Infuse the tea in the syrup for ½ minute. Strain. Then immerse the mint leaves in the infusion and allow to go cold.

Drain and squeeze the mint leaves till all the liquid is out. Place into ice cream machine or deep freeze and leave until half frozen. Then remove and pass in an electric mixer until fluffy. Re-f