Make this refreshing frozen dessert with Asian twist when strawberries are in season.

It needs 2 punnets and will make you this delicious sorbet with a hint of floral tone.

Makes 4-6 scoops

• 500g (2 punnets) strawberry
• 2 ½tsp cornstarch
• 1 ½ cup + 2 tbsp water
• 2/3 cup sugar
• 1 ½ tbsp rose oolong or rooibos dried leaves

 

Directions

1. To make syrup, boil the 1 1/3 cup of water in a saucepan. When it is boiling, bring down the heat to simmer, drop in tea leaves. Stir gently, cover and let it simmer for about 3 minutes.
2. Strain the leaves, then add sugar the strained liquid. Pour it back to the saucepan and then bring to boil. Stir occasionally.
3. Mix the cornstarch and 2 tbsp water into a paste, then pour into the saucepan, stir and turn off heat when it is thickened to the custard consistency.
4. Pour the syrup into a cup and put in the freezer.
5. Put all strawberries in a blender and puree. Pour into a shallow dish and freeze.
6. Take out both syrup and puree about 1 hour later when the puree becomes frozen on the wall of the dish (most syrup will be still quick liquidy).
7. Mix the syrup with the puree – take care to scrape all the frozen puree from the wall of the dish and mix well. Freeze another hour.
8. Then follow the icecream maker’s instruction and churn for another 20 minutes or so. Ready to enjoy. (if still soft, put in a tub and freeze finish in the freezer)

 

If you are looking to buy Rose Oolong or Rooibos Dried Leaves just head over to Teas.com.au