Scooped: Jasmine Tea and Rose Petal Sorbet
After my Thanksgiving excesses, I needed to atone. I also needed to shake my head clear of the pumpkin-spiced everything clouding my culinary imagination. This sorbet was as easy to make as a pitcher of iced tea, but much more refreshing.
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Ingredientes
Instrucciones
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1
In an electric kettle or a small saucepan, heat water to 180°F. Do not bring to a boil now or at any time while making the sorbet, or base will turn bitter and take on a &
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2
In a 2 quart saucepan, combine sugar, jasmine pearls, rose petals, and star anise. Pour on water and stir until sugar is dissolved. Put pot on lowest possible heat and let steep for 10 minutes. Pour tea through a strainer into a container and add lime juice and zest. Cover and chill overnight or until very cold, then churn according to your ice cream maker&
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3
To serve with coconut broth, pour 3 to 4 tablespoons of coconut milk into small serving bowls, top with two small scoops of sorbet, and add 1 to 2 tablespoons of tapioca pearls. Serve immediately.