5 Ingredients or Fewer

Fusion Fizz

by:
June  2, 2011
0
0 Ratings
Fusion Fizz
  • Makes 2 or 3 dozen, depending on size of scoop
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

What You'll Need
Ingredients
  • 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
Directions
  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!
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21 Reviews

dymnyno
dymnyno June 7, 2011
Wonderful flavors!!!
 
boulangere
boulangere June 8, 2011
Thank you kindly!
 
gingerroot
gingerroot June 3, 2011
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!)
 
boulangere
boulangere June 3, 2011
It's a little habit-forming!
 
Panfusine
Panfusine June 2, 2011
love the crochet doily under the glass as well.. did you make that boulangere?
 
boulangere
boulangere June 2, 2011
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
lorigoldsby June 2, 2011
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?
 
boulangere
boulangere June 2, 2011
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
lorigoldsby June 2, 2011
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?
 
boulangere
boulangere June 2, 2011
Great idea for a team challenge. Let's talk (I'll email you my phone #) and maybe we can post it as a foodpickle.
 
Panfusine
Panfusine June 2, 2011
I'd try to get some fresh jasmine blossoms & bury them in caster sugar.. (like how they crystallize violets).
 
boulangere
boulangere June 2, 2011
Brilliant idea Panfusine! Jasmine that grows like a weed is one of my fondest memories of California.
 
wssmom
wssmom June 2, 2011
Mmmmmmm....
 
boulangere
boulangere June 2, 2011
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.
 
wssmom
wssmom June 3, 2011
Totally.
 
Panfusine
Panfusine June 2, 2011
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!
 
boulangere
boulangere June 2, 2011
LOL! And the day your physicist is extinct, I imagine, will be a cold one.
 
Panfusine
Panfusine June 2, 2011
Oh its gone all right!! but some vestiges of it crop up when thinking about food! that mhyrvold guy kind of stirred it up!
 
boulangere
boulangere June 2, 2011
Ok, my turn to scratch my head . . . . mhyr who?
 
Panfusine
Panfusine June 2, 2011
Nathan Mhyrvold, the author of that $600 cookbook, Modernist cuisine!
 
boulangere
boulangere June 2, 2011
OK, gotcha. Knew the name was familiar, not sure how. I think I'll wait for it to turn up in the remainders pile.