Sorbets

Rosehip & Hibiscus Sorbet

Ingredients

• 50g Dilmah Rosehip with Hibiscus • 1300ml Water • 500ml Hibiscus Syrup • Juice of 2 Limes • 2 tablespoons Stabilizer

Method of Preparation

• Bring water to boil and infuse the herb. • Leave to cool and strain. • Mix in the syrup, lime juice and stabilizer.

Dilmah Lemon and Lime Tea Sorbet

Ingredients

• 20g Dilmah Lemon and Lime Tea • 150ml Water • 250ml Sugar Syrup

Method of Preparation

• Brew the tea with water and strain. • Mix well with the sugar syrup. • Prepare the sorbet. Allow to cool.

Mandarin Tea Granité

Ingredients

• 10g Dilmah Mandarin Tea • 225ml Mandarin Juice • 500ml Water • 100g Sugar • 10 Mandarin shells

Method of Preparation

• Brew the tea and strain. Add the Mandarin juice and sugar and stir until the sugar dissolves. • Pour the mixture onto a tray, and place in the freezer. • Scrape every 30 minutes until the granité has reached a fine, crumbly texture. • Serve into a mandarin shell and garnish.

Dilmah Lychee Tea and Berry Tea Sorbet

Ingredients

• 30g Dilmah Naturally Spicy Berry • 100ml Lychee puree • 30g Dilmah Lychee Tea • 100ml Water • 500ml Sugar Syrup • 40g Liquid glucose • Egg white

Method of Preparation

• Make the syrup by boiling 500ml water, sugar and liquid glucose. • Cool and divide into two portions. • Brew 50ml of each tea (strong). • Divide the egg white into two. • Mix the lychee syrup, 250ml of sugar syrup,

Dilmah Lychee tea and half of the egg white. • Churn in the ice cream machine and freeze. • Using the balance 250ml sugar syrup, mix the

Dilmah Naturally Spicy Berry tea and half of the egg white to make the ginger tea sorbet. • Freeze and serve in an iced cup with caramelized ginger and mint.