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
- 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.
- Strain the leaves, then add sugar the strained liquid. Pour it back to the saucepan and then bring to boil. Stir occasionally.
- 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.
- Pour the syrup into a cup and put in the freezer.
- Put all strawberries in a blender and puree. Pour into a shallow dish and freeze.
- 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).
- 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.
- 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