John Myers
Ingredients for 8 servings:
- 500 ml water, boiling
- 3 tbsp tea (Earl Grey) or 3 tea bags if you can’t get it loose
- Organic lemon(s), juice and peel
- 150 g icing sugar or fine sugar
- 1 egg white
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 5 minutes
melts on the tongue
The day before, make a tea from the aforementioned tea bags or, better yet, loose tea, add lemon juice and sugar, mix well, and let it steep for a few hours or overnight. The next day, remove the tea infusers or tea bags and add the lemon zest. Let it churn in the ice cream maker for about 40-50 minutes, adding the egg white halfway through. This makes the sorbet particularly light and fluffy. Add the egg whites to the sorbet as they are, not whipped. If you don’t have an ice cream maker, it’s best to freeze it in a silicone mold in the freezer, stirring by hand every half hour. Then, after about 2 hours, add the egg whites with a hand mixer. Total freezing time: about 4 hours. I recommend making it in an ice cream maker; the consistency will be much better. Garnish with lemon or mint, if you like. I don’t think it’s suitable for infusion with cold sparkling wine; you can decide for yourself.
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