Did I tell you guys I got an ice cream maker this summer? Well, I did. And it’s been in constant use since I brought it home. I’ve done mostly “safe” things so far: lemongrass-coconut, mango, orange sherbet, blueberry sorbet. Feeling that I’d conquered the basic techniques and skills I need to move on to flavor experiments, I turned to something I’ve been dreaming of for a long, long time – Earl Grey sorbet.
This could well be the simplest dessert you ever make.
4 cups Earl Grey tea, brewed at double strength (so, 8 tea bags for 4 cups water)
Zest of one lemon
4 thin lemon slices
Sugar to taste
2 cups whole milk, approximately
Here is your one instruction: Make a big pot of super strength tea, and then flavor according to taste. I brewed my tea with the zest, and floated the lemon slices on top for the cool down period. A quarter to half cup of sugar brought the mixture to the sweetness I prefer in a dessert, and then I added milk until the tea was as light as I would drink (being careful not to go past the capacity of my ice cream maker).
Remove the lemon slices once the mixture is cool enough to go into your ice cream maker (I usually chill overnight), and follow the instructions for your particular machine to create the sorbet.
Lemon Granita Recipe
Juice of 1 lemon
2 tsp sugar
Water, enough to bring the acidity down to a level you like
Mix it all together, pop it in the freezer, and after about 45 minutes, check on it. Use a fork to scrape the top and stir the slush around, then let it freeze the rest of the way. When you are ready to use it, scrape a fork across the top until you get those lovely little ice crumbles.
What is especially wonderful about the granita is that it melts faster than the sorbet, creating the most wonderful rivulets of lemon down the sides. Divine.