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Summer Seduction: Ultimate Iced Tea Sorbet

Summer Seduction: Ultimate Iced Tea Sorbet
Summer Seduction: Ultimate Iced Tea Sorbet
Chef Larry Edwards/Casa de Cuisine

Seriously, is there anything more refreshing on a sizzling hot summer day than a tall glass of iced tea? You're sweating to the point it looks like your face is Niagara Falls. You hair resembles the scarecrow in the Wizard of Oz (except me, as I have no hair). The heat has zapped you of your energy. You reach for that glass of iced tea and BANG! you're a new person.

Well now you can take this refreshing treat to a whole new dimension with Iced Tea Sorbet. It really is very simple to make and you haven't met refreshment until the chilled crystals of this sorbet pierce your parched lips. You can make this with any of your favorite teas. At the restaurant we make it with black pekoe tea but any variety of spiced, herbal or fruit tea will work just as well.

There in one little secret to making Iced Tea Sorbet. You have to think strong. Remember that the colder the food, the more retarded the taste. So when you make this you want to make your tea very strong. I recommend at least two tea bags per cup.

As with any sorbet you will need to make a sugar syrup. This is one of the easiest tasks in the culinary arts. Simply combine equal amounts of sugar and water in a saucepan and stir it over low heat until the sugar has dissolved and the water is clear. That's it! Go ahead and make a few cups of sugar syrup and store it in a glass container in the refrigerator, it will last quite a long time.

So, don't let the heat get to you this summer and enjoy the ultimate refresher... Iced Tea Sorbet!

Ingredients needed to make Ultimate Iced Tea Sorbet (makes about 5 cups):

  • 4 cups very strong tea (the variety is your choice)
  • 2 cups sugar syrup
  • 1/4 tsp. salt
  • grated lemon zest, amount to your liking


  1. After you have made the tea and the sugar syrup, chill them for at least 2 hours.
  2. In a large bowl stir together the tea, sugar syrup and salt.
  3. Pour into an ice cream machine and churn 20 minutes.
  4. While the sorbet is churning, add the lemon zest.
  5. Serve directly from the ice cream machine or if you like a harder sorbet, freeze until ready to serve.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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