Welcome to the first recipe in our Ice, ice Baby Series!
I was making raspberry sorbet for Easter, but wanted to tweak it. And what better way for Tea with Mum to tweak it than with tea?!
I made my raspberry tea sorbet (the dark crimson sorbet in the picture) with my ice cream maker. It is not really an ice cream maker, but the ice cream bowl and paddle attachment for my KitchenAid. I find it easier to use and clean than my old ice cream maker (where you had to wash parts of the lid too) and it takes up less space.
One note about using an ice cream maker: the “ice” part must be really cold. Whether this is a block that slots into the bottom of the machine or a bowl, it should be in a deep freeze, if possible. In most cases, a normal fridge/freezer will not be cold enough, and result in a well-chilled slop.
It would definitely be possible to make this raspberry tea sorbet using a normal freezer and not a machine. This would involve taking the container out of the freezer after an hour to beat well before returning it. Repeat this step after another 30 minutes. This will help ensure that the sorbet does not separate before it freezes.
This recipe is quite simple but very time consuming (it takes hours!). A number of short bursts of activity, then a lot of waiting for things to thicken, cool or separate. Even longer if you are using frozen raspberries. This is great if, like me, you have a child who won’t leave you alone for long before needing your attention (AGAIN!).
I used English breakfast tea for this recipe, but you could use any black tea or fruit tea that you fancy and happen to have on hand.
This raspberry tea sorbet is great on its own. If you have moulds, it would also work well as popsicles for a tasty Summer treat for kids (and adults). It is even better in a glass of sparkling wine! It is the most simple, perfect S
Raspberry Tea Sorbet
Makes approximately 750g.
- 500g raspberries, fresh or frozen (mine were frozen. I left them out for half a day to defrost)
- 4 tea bags (black or fruit tea of your choice)
- 2 cups (500ml) water
- 3/4 cup sugar
- Good squeeze (approx. 2 1/2 tablespoons) of lemon juice
- Pour the water into a saucepan and bring to the boil. Place the tea bags in the water to seep for about 10-15 minutes.
- Puree the raspberries, together with about 1/2 to 3/4 cup of the tea. Place a fine mix strainer (such as the IKEA Idealisk) over a deep bowl. Sieve the pureed mix through the strainer and into the bowl to separate out the seeds, using a spoon or spatula to help push the juice through. The tea helps make the puree runny enough to make this easier.
- Add the sugar to the remaining tea in the saucepan and bring it back to the boil. Reduce the heat and simmer until it thickens and becomes a syrup. Basically, it will be a sugar syrup, made with tea.
- Wait for the syrup to cool, then add to the strained raspberry juice. Add the lemon juice and stir well.
- Chill for an hour (if you have the time) and them pour the mixture into an ice cream maker. Freeze according to the manufacturer’s instructions. Transfer the sorbet to a large airtight container and freeze.