Jasmine-Mint Sorbet

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Jasmine-Mint Sorbet

 

4 cups water

1/2 cup superfine sugar

3 tablespoons loose jasmine green tea

1 cup mint leaves

3 tablespoons fresh lemon juice

 

Bring the water to a boil in a medium pan. Remove from the heat and stir in the

sugar, tea and mint.

Let stand and infuse 20 minutes, stirring occasionally.

Strain through a fine sieve into a bowl. Stir in the lemon juice. Refrigerate

until chilled.

Place the chilled mixture into an ice cream maker and freeze according to

manufacturer's directions.

Serve immediately or place in freezer.

Transfer to refrigerator an hour before serving to soften.

Makes 1 quart.