rooibos chai tea & stone fruit sorbet

Meet Rooibos Chai Tea:

It is chai tea with added fruitiness, minus the caffeine.  Often it is combined with vanilla, but I opted to capitalize on the fruity tones and pair it with plums, peaches and pluots.  The exuisite red color of the tea also had me itching to see what this flavor ensemble would create so I did some steeping, chopping and churning and several hours later…brilliant pink sorbet!

Below are the images of my experiment and as always a recipe to try for yourself.

A few side notes:

  • If you aren’t already familiar with the name David Lebovitz, you should.  Look here.  He is the god of sorbet and an absurd amounts of tasty delectables.  I used his nectarine sorbet as a foundation for this recipe from his book The Perfect Scoop. If you are to come away with anything from this post, it should be to look at www.davidlebovitz.com
  • Unfamiliar with rooibos tea…look here.

 

The stonefruit: pluots, plums, and peaches

Chop, chop

Orange zest

Mixture, sugar, and fridge until cool…then puree

Put in ice cream maker..and presto!

Cheers to pink lips!

 

Rooibos Chai Tea & Stone Fruit Sorbet  

makes about 1 quart

  • 4 cups of roughly chopped stone fruit (i.e. peaches, plums, pluots, nectarines)
  • 2/3 cup of water
  • 1 teaspoon or 1 tea bag of red rooibos chai tea
  • 3/4 cup of sugar
  • few grates of orange zest on a microplane

Bring the 2/3 cup water to a boil, remove from heat and add the teaspoon of rooibus tea contained in a reusable tea bag or use 1 pre-packaged tea bag.

Steep tea for 5-7 minutes and remove the bag from the liquid.

Put steeped tea in a saucepan large enough to hold the 4 cups of chopped stone fruit and add the chopped fruit to the pan.

Cover with a lid, bring to a boil, reduce to a simmer, then stir periodically and maintain a simmer for approximately 10 minutes.

After 10 minutes remove from heat and add the sugar and zest.  Stir to dissolve the sugar.

Allow to cool and puree in a blender.  Then sit in fridge for at least 5 hours or until chilled by the fridge.

When fridge temperature, remove and add to ice cream maker following the ice cream makers directions.

When sorbet is completed you may eat right away but it will benefit from sitting in the fridge to firm up for about 5-6 hours.

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