Fusion Fizz

By • June 2, 2011 • 23 Comments



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

  • 8 ounces strong jasmine tea
  • 1/4 cup sugar
  • Zest and juice of 1 lime
  • 4 ounces Sake, chilled
  • Something sparkling in which to serve it
  1. 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.
  2. 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.
  3. When ready to serve, fill glasses half full of sparkling beverage of your choice and scoop into it a couple of sorbet surprises. Cheers!
Jump to Comments (23)

Tags: apertif, jasmine, lime, sake

Comments (23) Questions (0)

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about 3 years ago dymnyno

Wonderful flavors!!!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thank you kindly!

Img_1958

over 3 years ago gingerroot

I really love this. A lot. (and, if you can believe it, I made that comment about hla's tea thyme soda - making it into sorbet and adding bourbon at the end of the ice cream maker cycle before reading this!)

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

It's a little habit-forming!

Dsc_0122.nef-1

over 3 years ago Panfusine

love the crochet doily under the glass as well.. did you make that boulangere?

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I wish I could say yes. I found it in a second-hand store for maybe a dollar each in a set of 4. I love old linens and crochet works and seek them out.

Lorigoldsby

over 3 years ago lorigoldsby

You have been a busy girl...I almost missed this one! Had a great dessert in Pittsburgh last week with crystallized jasmine. Any ideas about how to make it?

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Was it a granita of some sort? If you can describe it, I'll bet we can vector in on it. Sounds VERY interesting.

Lorigoldsby

over 3 years ago lorigoldsby

It was at the Fairmount Hotel's Habitat restaurant. Excellent meal. I think I have a variation of the lemon dessert I'm happy with....but they topped it off with some crystallized jasmine crunch that I'd like to figure out how to do. I found some online, but I'd rather try to make it myself. Any ideas? We could do a joint submission. How fun could that be...a team challenge?

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Great idea for a team challenge. Let's talk (I'll email you my phone #) and maybe we can post it as a foodpickle.

Dsc_0122.nef-1

over 3 years ago Panfusine

I'd try to get some fresh jasmine blossoms & bury them in caster sugar.. (like how they crystallize violets).

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Brilliant idea Panfusine! Jasmine that grows like a weed is one of my fondest memories of California.

Me

over 3 years ago wssmom

Mmmmmmm....

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Seriously, it's hard to go back to bubbly without this, and I'm not just tooting my horn. Or sipping some more. All in the interest of science and photo opps, you understand.

Me

about 3 years ago wssmom

Totally.

Dsc_0122.nef-1

over 3 years ago Panfusine

Sounds soo awesome.. Love anything with the word fusion in it! and when you pair it with fizz ( ion ), it makes the nearly extinct physicist in me sooo Happy! & thats not the sake talking!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

LOL! And the day your physicist is extinct, I imagine, will be a cold one.

Dsc_0122.nef-1

over 3 years ago Panfusine

Oh its gone all right!! but some vestiges of it crop up when thinking about food! that mhyrvold guy kind of stirred it up!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Ok, my turn to scratch my head . . . . mhyr who?

Dsc_0122.nef-1

over 3 years ago Panfusine

Nathan Mhyrvold, the author of that $600 cookbook, Modernist cuisine!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

OK, gotcha. Knew the name was familiar, not sure how. I think I'll wait for it to turn up in the remainders pile.

3-bizcard

over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Really does sound divine, I love how you know all the temperatures. Wonderful

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Just makes it easier for the ice cream maker to freeze it faster, that's all.