Cooking
I don't know if it was Santos talking about restaurants in Guam serving a simple syrup with iced tea or the mint growing like a weed in my garden, but the first thing, the only thing, that came to mind when I tried to figure out what to make for IMBB 17 was a tea sorbet.
When Clement announced the theme for this IMBB - tasteTea - I was at a bit of a loss as to what I should make. I am familiar with and enjoy tea as a beverage, but I don't think I've ever cooked with it before. I'm sure there are many uses for tea in cooking and I can't wait to learn about them when I read the other IMBB entries. My entry, however, is really just a little twist on that familiar summertime beverage, iced tea.
I made an earlier attempt at this sorbet which turned out to be too bitter. What was interesting about this first attempt was that I had started out with a milder and sweeter mixture, but when I tasted it I thought the tea wasn't coming through enough, so I added some more very strong tea. The resulting mixture tasted really wonderful and perfectly balanced before freezing, but after freezing it didn't taste sweet enough and the tea flavor was much too strong.
So for my second attempt I went back to my original sugar and water measurements, but added one more teabag. After freezing, all the flavors came through and the sorbet was pleasantly sweet. This is very easy and very tasteTea!
Minted Tea Sorbet
3 cups water, divided (I used bottled water)
4 tea bags (I used decaffeinated Typhoo, a black tea)
1 cup sugar
a handful of mint leaves
juice from 1 lemon
Bring 2 1/2 cups water to a boil. Pour into a bowl over teabags. Let steep for 5 minutes, then remove teabags (press out water in bags before discarding). Add mint leaves. Mix 1/2 cup water and sugar in a saucepan and bring to a boil. Add the sugar syrup and lemon juice to the tea. Refrigerate mixture for several hours or overnight. Remove the mint leaves, then freeze the mixture in an ice cream maker according to the manufacturer's directions.
Thanks to Clement for hosting what I'm sure is going to be a really great IMBB!!!
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Cooking
IMBB 17 - Minted Tea Sorbet
I don't know if it was Santos talking about restaurants in Guam serving a simple syrup with iced tea or the mint growing like a weed in my garden, but the first thing, the only thing, that came to mind when I tried to figure out what to make for IMBB 17 was a tea sorbet.
When Clement announced the theme for this IMBB - tasteTea - I was at a bit of a loss as to what I should make. I am familiar with and enjoy tea as a beverage, but I don't think I've ever cooked with it before. I'm sure there are many uses for tea in cooking and I can't wait to learn about them when I read the other IMBB entries. My entry, however, is really just a little twist on that familiar summertime beverage, iced tea.
I made an earlier attempt at this sorbet which turned out to be too bitter. What was interesting about this first attempt was that I had started out with a milder and sweeter mixture, but when I tasted it I thought the tea wasn't coming through enough, so I added some more very strong tea. The resulting mixture tasted really wonderful and perfectly balanced before freezing, but after freezing it didn't taste sweet enough and the tea flavor was much too strong.
So for my second attempt I went back to my original sugar and water measurements, but added one more teabag. After freezing, all the flavors came through and the sorbet was pleasantly sweet. This is very easy and very tasteTea!
Minted Tea Sorbet
3 cups water, divided (I used bottled water)
4 tea bags (I used decaffeinated Typhoo, a black tea)
1 cup sugar
a handful of mint leaves
juice from 1 lemon
Bring 2 1/2 cups water to a boil. Pour into a bowl over teabags. Let steep for 5 minutes, then remove teabags (press out water in bags before discarding). Add mint leaves. Mix 1/2 cup water and sugar in a saucepan and bring to a boil. Add the sugar syrup and lemon juice to the tea. Refrigerate mixture for several hours or overnight. Remove the mint leaves, then freeze the mixture in an ice cream maker according to the manufacturer's directions.
Thanks to Clement for hosting what I'm sure is going to be a really great IMBB!!!
- Dining With The Bloggers - June 8th
I think summer arrived yesterday. We had a blazing hot and humid day - as is typical of DC summers - capped by a dramatic thunderstorm in the evening. Thanks to Dining with the Bloggers (and more specifically, Reid), I had the perfect summer evening...
- Imbb7 - Peach Melba Dumpling
Today is the seventh round of Is My Blog Burning, the now famous cooperative blogging event that was the brainchild of Alberto of Il Forno. The current edition is hosted by marine ecologist and foodie Jarrett of food porn watch and life in flow and...
- Cherry And Chocolate Chip Ice Cream
Since my sister was making the cake for our birthday celebration last Saturday, I decided I would make some ice cream. I got my ice cream maker a couple of months ago and I love it. Up until now, I had been focusing on making low-fat...
- And For A Light Dessert...
Mint Granita! During the 'clean out the fridge before all the new stuff shows up' jag last week, I realized we had an awful lot of mint kicking around. So, I looked around the web, and found a recipe at Food and Wine's web site for a mint...
- A New Project
Well, with time on my hands I decided to start developing a new recipe to match a vision I have in my head. The last time this happened, Melissa got sick of chocolate truffles. Imagine a pumpkin sorbet. Orange, right? Now picture a vibrant green swirl...