Rooibos Tea and Lavender Sorbet
A recipe for Rooibos tea and Lavender Sorbet, perfect both as a palate cleanser and a dessert.
– 2 cups + 1.5 tbsp water
Rooibos and Lavender tea
I used 2 Rooibos tea bags and 1 tbsp Lavender blossoms
– 1 ¾ oz. honey
– 5 ¼ oz. caster sugar
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.
Then remove the tea bags and filter the tea to get rid of the lavender blossoms. Chill the mixture in the fridge overnight.
Churn in your ice cream maker for 30 minutes, or follow the manufacturer’s instructions.
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.)