Author Notes: I love jasmine tea sorbet. The delicate flavor and scent of night-blooming jasmine and a touch of lime are, forgive me, sublime. To lead it off in a new direction I added some Sake to the sorbet syrup. And once it’s all nicely frozen, I love to drop small scoops of it into something bubbly – Prosecco, Asti, whatever. As long as it’s cold and the day is hot.
This makes a lovely aperitif before anything from a wedding reception to a backyard barbecue. Once you’ve tasted the combo, it’s hard to go back to plain old bubbly. —boulangere
Makes: 2 or 3 dozen, depending on size of scoop
ounces strong jasmine tea
Zest and juice of 1 lime
ounces Sake, chilled
Something sparkling in which to serve it
- Bring 8 ounces of water to a boil. Dissolve into it 1/4 cup sugar and remove from heat. Drop in 2 or 3 jasmine tea bags (or 2 or 3 teaspoons bulk tea) along with lime zest. Cover and let steep for 15 minutes. Strain into a broad, shallow bowl. Place in refrigerator and cool to 40 degrees, stirring now and then.
- When chilled, remove from refrigerator and add Sake and lime juice. Immediately spin in an ice cream freezer until nicely frozen. Scrape out into a broad, shallow bowl, cover, and place in coldest section of freezer.
- When ready to serve, fill glasses half full of sparkling beverage of your choice and scoop into it a couple of sorbet surprises. Cheers!
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