olive magazine has an refreshingly creative and beautiful use for jasmine tea leaves — ice cream sorbet!
- 4 heaped tbsp jasmine tea leaves
- 100.0g golden caster sugar
- 15.0g mint, leaves only
1. Mix the jasmine tea, caster sugar and mint leaves with 500ml boiled water and steep for 10 mins, stirring occasionally. Strain the liquid through a fine sieve. Leave to cool and then thoroughly chill in the fridge.
2. Churn in ice-cream maker according to the manufacturer’s instructions then pour into container and freeze for 20 mins before serving. Or freeze in a container in the freezer, stirring every couple of hours and transfer to the fridge 15 mins before serving to soften enough to scoop.