Need a tasty and refreshing dessert for your Memorial Day BBQ? Try award-winning chef, Heidi Fink’s favorite sorbet:
Ingredients: 1 1/3 cup sugar
3 cups water
zest of 2 organic lemons
1 cup freshly squeezed lemon juice (from 4-5 lemons)
Combine sugar, water and lemon zest in a medium sauce pan. Heat gently while stirring to dissolve sugar. Bring to a boil and boil for 3 minutes. Remove from heat and stir in jasmine tea leaves. Let sit for 4 minutes and then strain into a large bowl. Stir in lemon juice. Place in the refrigerator to cool completely before freezing.
You can serve this as a sorbet, by pouring the liquid in an ice cream maker and freeze according to the manufacturer’s directions, turn it into gourmet popsicles, or make your own granite.