Make Ahead

Jasmine Tea-Scented Orange Sherbet

by:
February 17, 2013
Author Notes

I'm a big fan of jasmine green tea with orange, and one of my favorite desserts is homemade orange sherbet, so it only seemed natural to combine the two. The technique of folding freshly whipped cream into the sherbet right before freezing (a cool tip from an old Cooks Illustrated issue) results in an ethereally light and creamy texture -- yet another example of the awesomeness of whipped cream. —EmilyC

  • Makes 1 quart
Ingredients
  • For sherbet
  • 1 T grated zest from 1 to 2 oranges
  • Cold-brewed orange-jasmine tea (see below for ingredients and instructions)
  • 2/3 cup sugar
  • 2 T mild honey
  • 1/8 t salt
  • 1/2 cup heavy cream
  • For cold brewed orange-jasmine tea
  • 2 1/4 cups orange juice, freshly squeezed
  • 2 T lemon juice, from 1 lemon
  • 3 T jasmine green tea leaves, loose leaf or from tea bags (I used Mighty Leaf jasmine green tea)
In This Recipe
Directions
  1. For cold brewed jasmine-orange tea: Mix together orange juice, lemon juice and jasmine tea in nonreactive bowl or liquid measuring cup. (Don’t skip the lemon juice; just a small amount makes the finished sherbet extra bright and citrusy.) Cover and refrigerate overnight, about 8 to 10 hours. Using a fine-meshed strainer, strain the green tea leaves from the juice. You may need to repeat the step once or twice to remove all of the tea leaves. Refrigerate until ready to use.
  2. In a food processor, process zest, sugar, and salt for about 10 to 15 one-second pulses, or until damp, to release the zest’s essential oils. With machine running, add cold-brewed jasmine-orange tea in a steady stream, then honey. Continue to process until sugar and honey are fully dissolved, about 1 minute. Pass mixture through fine-mesh strainer into medium-sized bowl to remove bits of zest. If not using right away, cover and chill.
  3. Whip the cream using a whisk or stand mixer until soft peaks form. Whisking slowly and gently, add juice mixture to cream in a steady stream, pouring against the edge of the bowl so the whipped cream maintains its volume.
  4. Immediately transfer juice/cream mixture to the canister of your ice cream maker and begin churning. Churn until set, about 25 to 30 minutes.
  5. When done, transfer sherbet from canister to storage container and press plastic wrap against surface. Freeze until firm, about 3 hours.
  6. For best flavor and texture, let the sherbet sit at room temperature for about 5 minutes before serving.

See Reviews

See what other Food52ers are saying.

  • Kitchen Butterfly
    Kitchen Butterfly
  • hardlikearmour
    hardlikearmour
  • EmilyC
    EmilyC
Review
EmilyC

Recipe by: EmilyC

I'm a home cook. I love salads. Two things you'll always find in my refrigerator are lemons and butter, and in my pantry good quality chocolate and the makings for chocolate chip cookies.