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
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.
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.
When ready to serve, fill glasses half full of sparkling beverage of your choice and scoop into it a couple of sorbet surprises. Cheers!