This green tea and jasmine sorbet is a fragrant and flavorful pareve frozen dessert that is easy to prepare. The addition of fruit makes it a healthy kosher treat for the family.
- Cook Time
- Prep Time
- 1 cup sugar
- 1 cup water
- 2-3 drops jasmine oil
- 2 1/2 cups water
- 2 fragrant green tea bags
- 3 cups assorted cut up fruits such as cantaloupe, honeydew, kiwi, pineapple, papaya or mango
- Coconut milk (optional)
1. Combine the sugar and water in a 1 quart saucepan and bring to a boil. Boil over medium high heat for 15 minutes or until bubbles are large and begin to move slowly.
2. Remove from heat, add the drops of jasmine oil and transfer mixture to a screw top jar. Place the jar in the refrigerator or freezer to chill. Do not freeze mixture.
3. Meanwhile, measure the water into a large microwave-safe measuring cup and microwave for 3 minutes. Place the two tea bags in the water and allow to steep for 5 minutes.
4. Remove the tea bags and squeeze dry. Chill the tea in the refrigerator or freezer until ready to make the sorbet. Do not freeze mixture.
5. Combine the prepared tea with 3/4 cup of the sugar syrup. Add more of the syrup if you want the sorbet to be sweeter.
6. Place the tea mixture in an ice cream maker container and follow manufacturer's instructions for making the sorbet.
Alternatively, freeze the mixture in ice cube trays and just before completely frozen, process the cubes in a processor workbowl rapidly to make granite.
7. To serve, place some of the fruit in individual serving dishes and place a scoop or two of the sorbet at the side. If you desire, coconut milk can be poured over all for a decidedly Thai influence.
Rambutan and Longan are rarely available fresh in our markets but canned varieties can be found in Asian food markets. Jasmine oil can also be found in these markets. Even though the recipe calls for coconut milk, this refreshing dessert is Pareve. Coconut milk is just the thick liquid created when coconut meat and water are pulverized together. This is one of the reasons that coconut milk figures prominently in Bene Israel Jewish cooking in India and the Southeast countries of Asia.
Contributed by: Tina Wasserman
A Thai merchant once told me that in Thailand people would sprinkle a little jasmine oil over their fruit before eating it and they might follow the oil with a little coconut milk. In order to incorporate these flavors in a modern kitchen I created this green tea sorbet which is flavored with the jasmine oil.