For the Sorbet Syrup:
Heaping 1/3 cup Spring Blossom Tea
1 cup sugar
1/2 cup light corn syrup
Pinch Salt
1 cup water

Delicate white tea is one of our favorites. We definitely love it in our afternoon cup, but white teas are a great medium for cocktails and desserts. We love our Spring Blossom Tea in this White Tea Sangria. Sipping on that sangria got us thinking about infusing Spring Blossom’s floral essence into sorbet. This frozen delight makes for a fantastic dessert or afternoon treat.

Read about this recipe in our Spring Tea Lookbook: Art-TEA-stry


1.First, a note about the tea: The ratio of tea to water is quite high and the steep time is a little longer than we typically recommend for white teas. This is because a stout infusion is needed in order for the flavor to come through. Unlike baked goods or cold and frozen desserts need "big oomphs" from their ingredients in order to deliver flavor.
2.Steep the Spring Blossom Tea: Bring 2 cups water to just under the boil. Add the tea. Steep for 10 minutes. Strain off the leaves. Set the 2 cups of steeped tea aside.
3.In a saucepan, combine the sugar, corn syrup, salt and 1 cup water. Bring to a boil and cook until the mixture is clear and reduced a bit. Remove from the heat. Add in the 2 cups of steeped Spring Blossom Tea. Chill 4 hours or overnight. Your ice cream maker will have an easier job of freezing the sorbet if the syrup/tea mixture is very, very cold.
4.Pour the mixture into a countertop ice cream maker and churn according to manufacturer's directions - our sorbet was soft-serve consistency and scoopable after 25 minutes. Store in a plastic container in the freezer until ready to serve. Delicious as is or topped with a little gingerale.

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