“Moroccan Mint Sorbet”
The Tea Book by Sara Perry
4 cups water
1 tablespoon Gunpowder or Pearl Dew green tea
1/2 cup chopped fresh mint leaves
1/2 cup granulated sugar
Mint leaves for garnish
**In a saucepan, bring the water to a boil. Add the tea and mint, and let stand 5 minutes to infuse. Strain into another container, blend in the sugar, and chill.
Place the chilled mixture in your ice cream maker and follow manufacturer’s instructions. If you don’t have an ice cream maker, you can freeze the tea mixture in ice cube trays. Just before serving, process the mint sorbet in a food processor until it looks finely grained.
Scoop the sorbet into wine glasses, and garnish with a mint sprig.
Makes 1 quart.