I’ve been experimenting with ice creams and sorbets all through this summer and loving it. I thought it would be my first step towards making my mind about buying an ice cream maker. I had lots of fun and my food processor did the job, so far.
I am a big sorbet fan. I find it is a great way to get cooled off with the goodness of chilled fresh fruits. I just love the fact that there is no fat at all, which makes an awesome way to end a BBQ meal, for example. Great to snack on if the weather outside is steaming hot too!
It is really easy to make this sorbet but it takes time to freeze. The spiced chai added a surprising twist in the strawberry mix, subtle enough to become refreshing and sweet. And the beautiful colour brings the joyful summer feeling to the eyes and the palate! Ah, if only summer would stay a bit longer in this part of the hemisphere, the days are getting shorter and shorter now.
Strawberry and Chai spiced tea sorbet
4 to 6 portions
adapted from Style at Home Magazine
1 chai spiced tea bag
1/2 cup boiling water
1/2 cup granulated sugar
1 lb fresh strawberries
Steep the chai tea in boiling water for 15 min. Remove the tea bag and discard. Put the sugar and tea in a saucepan and stir until sugar is dissolved, boil for 1 min. Let it cool at room temperature.
Hull and quarter the strawberries and place in a blender or food processor along with the steeped tea syrup and purée until the mixture is totally combined. Chill the mixture in the fridge for 1 hour. At this point you can pour the mixture into your ice cream maker and follow the manufacturer’s instructions. Or, pour the mixture in a large freezer bag and freeze until solid, about 4 hours. i placed the bag in a cookie pan, laying horizontally for faster freezing.
Break the sorbet in smaller pieces and place it in the food processor , stopping the machine occasionally and pressing the mixture toward the blades. Continue to process until the sorbet spins smoothly with a light, fluffy texture. Serve straight away or freeze in a covered container for another couple of hours until firm.
It is also a good idea to use different tea infusions with the strawberries. For this particular batch I used a fruity tea, The Fruta Bombay from Teaopia.