Test Kitchen: Watermelon White Tea Sorbet

We love how summertime slows the gears of suppertime. Simple ingredients, with little or no heat, tends to be the order of the day. Enter this sorbet. A handful of ingredients make for a cool treat with a wellness boost from White Tea. The perfect summertime, cool down dessert.   

Yield: 8-10 servings

Ingredients

• 1 cup sugar
• 1 cup water
• 2 Tbl Rosy Cheeks White Tea
• 8 cups fresh watermelon, seeded and cubed
• 2 Tbl lemon juice
• 1 or 2 medium bags of ice (for ice cream maker)

Special equipment: Blender; ice cream maker

Method

1. In a saucepan, create a simple syrup by heating the sugar and water over medium heat until the sugar is dissolved and the mixture is clear. Remove from heat. Add the Rosy Cheeks White Tea. Steep for 7 minutes. Strain and chill.
2. In a blender, combine the Rosy Cheeks White Tea chilled simple syrup, watermelon and lemon juice. Process until fully puréed. Pour into the bowl of an ice cream maker and process according to manufacturer’s directions for sorbet or until the mixture is thick and spoonable. Transfer to a plastic container with tight-fitting lid and store in the freezer. Serve as a cool dessert with a garnish of basil and lemon, or as a palate cleanser between courses. 

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