Raspberry tea sorbet: a classic recipe with an easy and refreshing Tea with Mum twist
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?! So here is the recipe for our incredibly simple, refreshing and delicious raspberry tea sorbet.
Can you make this raspberry tea sorbet without an ice cream maker?
The short answer is: Yes!
I made my raspberry tea sorbet with my ice cream maker (the dark crimson sorbet in the picture – the other two are strawberry yoghurt ice cream and caramelised banana ice cream). It is not really an ice cream maker, but the ice cream bowl and a 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. Use a normal freezer and not a deep freeze (which will freeze it to a solid ice block).
Tips for making raspberry tea sorbet
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. It takes 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!) – you have to take a break anyway!
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. I could even imagine how refreshing it would be with ginger tea. Mmmm!
Two elements are important:
- Make sure the tea is nice and strong, otherwise you will hardly taste it later. I recommend at least 3 tea bags and soaking for 10-15 minutes for a good brew. If you are using fruit tea or a milder tea, throw in another tea bag.
- The raspberry puree needs to be strained. If you don’t, the raspberry tea sorbet will be lumpy and won’t have a very nice texture. If you add a little of the tea to your raspberry puree, it will make it easier to strain the puree.
How to serve it
Naturally, this raspberry tea sorbet is great on its own (or with other homemade ice creams and sorbets).
If you have popsicle moulds, it would also work well as popsicles for a tasty Summer treat for kids (and adults).
It is absolutely glorious in a glass of sparkling wine! It is the most simple, perfect S
Make this refreshing and easy raspberry tea sorbet soon!
Yes, this sorbet takes time. However, it is incredibly easy, can be made with or without an ice cream maker and is versatile, refreshing and delicious. Try this Tea with Mum twist on a classic sorbet recipe soon! You won’t regret it.
If you haven’t already, be sure to check out the other recipes in our Ice ice, Baby series. They are easy, delicious and unusual – you are sure to find a favourite. While you are at it, try the free quiz on “What your ice cream choices say about you“, too.
This is a delicious and simple raspberry sorbet with a Tea with Mum twist. It is fantastic on its own, and is a great addition to sparkling wine for an adult treat.
Ingredients
- 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
Instructions
- 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 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.
- 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 and lemon juice and stir well.
- Chill for an hour (if you have the time) and then 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.
Notes
Use a fine mix strainer to strain the raspberry puree. If the holes are too big, the seeds will just pass through and not strain out. A strainer like the IKEA Idealisk is ideal.
Adding a little tea to the raspberry puree helps to thin the puree and makes it easier to pass it through the sieve.
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