Yield: About 1 quart

Cook’s notes: Tea sorbet will work with almost any sort of tea, but delicate ones work best. A new favorite hot tea for me is green jasmine, which works well here; try blackcurrant, apricot, vanilla or mint for a dessert sorbet to serve with a few raspberries. I often use two bags of black tea with 1 tablespoon loose flavored tea. I like the ease and almost creamy texture from making this in an ice-cream machine, but you can also simply freeze it in a shallow dish, stirring with a fork periodically as it sets up. For better texture if you do it this way, try putting the frozen sorbet into a blender until it’s smooth, then re-freezing it. Should you be feeling precious, serve it in tea cups.

2 cups water
1 cup granulated sugar
4 regular-size tea bags, regular or decaffeinated, or 2 tablespoons loose tea
Ice as needed
2 teaspoons lemon juice, or more as needed
In a small pot, bring water and sugar to a boil. Remove from heat and add tea bags; cover and steep for 9 minutes. If using loose tea, strain into a large measuring cup. Add ice cubes until liquid reaches 4-cup line; stir until melted. Stir in lemon juice and taste; tea should be very sweet but still have a full flavor; if not, add a dash more juice. Freeze in an ice-cream machine according to manufacturer’s directions.

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