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+ servings
Rooibos tea and Lavender Sorbet

Rooibos Tea and Lavender Sorbet

A recipe for Rooibos tea and Lavender Sorbet, perfect both as a palate cleanser and a dessert.
Course Dessert
Cuisine South African


  • 500 ml – 2 cups + 1.5 tbsp water
  • 3 tbsp Rooibos and Lavender tea I used 2 Rooibos tea bags and 1 tbsp Lavender blossoms
  • 50 gms – 1 ¾ oz. honey
  • 150 gms – 5 ¼ oz. caster sugar


  1. Bring the water to the boil. Add the tea bags, lavender blossoms, honey and sugar. Mix well and allow the tea to infuse for 3 hours.
  2. Then remove the tea bags and filter the tea to get rid of the lavender blossoms. Chill the mixture in the fridge overnight.
  3. Churn in your ice cream maker for 30 minutes, or follow the manufacturer’s instructions.
  4. Serve immediately (you can make it a couple of hours before serving it and keep it in the freezer. If you keep it overnight though, the water may crystalise and the sorbet may harden.)