The making of this sorbet was a process. However, don’t be scared off from making it; everything that happened was completely on my end. First off, when thinking of a recipe I could make using Bramble Ramble from Bluebird Tea Co., I had the brilliant idea of making ice cream! What’s better than homemade ice cream? Only problem was that I don’t actually own an ice cream maker. A quick text to my mom and I found out that my aunt has one I could borrow. Okay great, I got past the first hurdle.
After talking over the recipe with the boyfriend we both realized that I would need A LOT of tea to infuse the amount of cream and milk the ice cream required. It also required heating and cooling ingredients over many hours. We figured ice cream might not be the best way to go after all. Awesome, now that that was decided, what the hell was I going to make? He suggested sorbet, which is water based and easier to make than ice cream. Perfect, glad we got that settled.
The ice cream maker I borrowed from my aunt requires the bowl to be put in the freezer for at least 12 hours. I did this, and yet ultimately it still wasn’t enough time. After 30 minutes or the bowling spinning round and round, it was still the consistency of a melted snow cone. Yes, good. That’s exactly what I was going for.
So, what was meant to be a quick hour long recipe turned into a full day of babysitting sorbet. After the ice cream maker didn’t work, I placed the Sorbet in the freezer for an hour before stirring it for a minute in the ice cream maker. This went back and forth for about 4 hours. After which, when the sorbet was FINALLY the consistency I wanted, I was way too tired to take photos. So, when I got home from work on Monday I had to quickly make use of the last hour of good light before the sun went down too far behind the trees.
[Related Reading: Tea Infused Cranberry Orange Scones]
With all that said and done, this sorbet is so good! I love creating these recipes every month using tea from Bluebird Tea Co. How often do we really take the time to experiment in the kitchen? Plus, you’ll usually get some pretty great food out of your experiment. Head over to the Bluebird website to check out their latest collection of tea, and don’t forget to use the code WLBTEABIRD20 to get 20% your first purchase. There’s nothing better than tea and sorbet in the summer!
Lemon Blackberry Sorbet
A beautiful pink lemon sorbet that's infused with Bramble Ramble tea from Bluebird Tea Co.
- 1 zest of one lemon
- 1 cup water
- 1/2 cup sugar
- 3/4 cup sparkling mineral water
- 1/3 cup lemon juice
- 5 tsp. Bramble Ramble loose tea
24 hours before making the sorbet, add the loose tea to the 1 cup of water and cold brew in the fridge.
In a saucepan, stir together the diced lemon peel, the cold brewed tea, and sugar. Bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from the heat, and allow to cool. You can stick it in the fridge if you're in a hurry.
In a bowl, stir together the cooled lemon syrup, lemon juice and mineral water. Pour into an ice cream maker, and freeze according to the manufacturer's instructions.
If you do not have an ice cream maker, you may freeze it in a tall canister. Freeze for 1 1/2 hours. Remove and stir with a whisk. Return to the freezer and stir about once every hour for about 4 hours.
Add some blackberries or other fruit to your sorbet and it's now ready to eat!