Our local tea shop is a lovely place. When you enter you are greeted and offered a wee cup of tea. Recently, the weather has been warm, so they've served iced versions of the featured tea.
A few weeks ago it was an iced white tea flavoured with coconut pieces, pink rose petals, blue malva flowers and vanilla. It made a nice iced tea, but I think it makes an even better ice cream. Or rather sorbet.
I think I'm seeing a trend here...
White Tea Vanilla Coconut Sorbet
Adapted from the Chocolate-Coconut Sorbet recipe in David Lebovitz's The Perfect Scoop.
2/3 cup water
2/3 cup honey
pinch salt
2-3 tbsp Tea Centre White Tea Vanilla Coconut loose-leaf tea
1 tbsp unsweetened shredded coconut
1 400 ml can coconut milk
1/2 tsp vanilla
- Combine water, honey and salt in a pan. Heat slowly, stirring occasionally, until the honey has dissolved.
- Add tea leaves and coconut.
- Steep for 40 minutes.
- Strain out tea leaves and coconut
- Add coconut milk and vanilla to water/honey mixture
- Chill
- Churn in ice cream maker
- Enjoy!
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