“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.
“Dream of Essaouira” – Mint tea ice cream
Recipe by Gilles Brochard and Helene Huret
“The Tea Box” – By Gilles Brochard
2 cups milk
5 egg yolks
1/3 cup sugar
1 large bunch fresh mint, stemmed
1 tablespoon gunpowder tea
2/3 cup sugar
* “Custard. Bring milk to a boil in a saucepan. Cover and set aside. Beat egg yolks with sugar until pale yellow. Slowly beat warm milk into the eggs. Place the mixture in a saucepan and cook over low heat, stirring constantly until thickened and smooth. Strain. Cool in bowl set into larger bowl of ice”.
* “Mint tea. Bring 3 cups water to boil. Put the gunpowder tea in a teapot and pour in 1/2 cup boiling water, swirl and pour off water. Add the mint leaves and the remaining boiling water. Add the sugar and steep for 4 to 5 minutes. Pour the tea into a pitcher and then back into the teapot three times in order to mix the brew. Let cool slightly. Mix the tea with the custard”.
* “Churn in a ice cream maker”.