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| ICED TEA LEMONADE WITH LE |
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| FRESH PEACH DARJEELING
SORBET |
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Teas from the Darjeeling district of Northern India are prized for their
delicate flavor and aroma. Tasting one particular variety in that region
from a single estate called Orange Valley, with its beautifully flowery,
fruity character, we were reminded of peaches. Thus, a sorbet was born. |
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| When you are
looking for a light but satisfying ending to a spicy or well sauced
meal, try this sorbet. With a hint of brewed fine tea providing a
background note, this refreshing dessert captures the round ripeness of
summer peaches in every frozen bite. Pouring chilled tea over the sorbet
before serving adds flavor and just the right bit of frosty crunch for
added texture. |
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| Note: Don’t
resort to out-of-season fruit, which simply cannot compare with the
highly perfumed fruits of summer available at your local farmer’s market
or roadside stand. Although this recipe may be made using canned peach
nectar in place of fresh peach, reduce the sugar accordingly. For pure
peach flavor, it’s worth waiting until the season’s right. |
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| During that
brief moment in late spring or early summer when apricots are at their
peak, feel free to substitute them for peaches and garnish each serving
with fresh slices of that fruit if desired. |
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| 1 cup/240
milliliters water |
| 2 cups/400
grams granulated white sugar |
| 4
tablespoons/56 grams Darjeeling tea leaves |
| 2 cups/475
milliliters pureed, peeled and pitted ripe peaches |
| Juice of 1
lemon |
| Garnishes: 2
cups/475 milliliters fresh peaches, peeled and thinly sliced; mint
sprigs |
| Place 4
freezer-safe goblets into the freezer. |
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| For the
Sauce |
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| 1 tablespoon/14
grams Darjeeling tea leaves and 1 cup/240 milliliters water, for
presentation |
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| Preparation |
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| Brew 1
tablespoon/14 grams Darjeeling tea leaves in 1 cup/240 milliliters hot
(180F/82C) water and infuse for about 2 minutes. Sieve out tea the tea
leaves and reserve the liquid. Cool and chill, covered, in refrigerator
until serving time. |
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| Heat the water
and sugar to boil. Let cool for 5 minutes. Add 4 tablespoons/56 grams
tea leaves and infuse for 2 minutes. Sieve to remove the tea leaves.
(Save the tea leaves for a second infusion and drink up!) |
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| Add the peach
puree and lemon juice and freeze until firm using any of the following
methods: For the creamiest product, pour into a tabletop,
self-contained, no-ice-needed ice cream machine; for a somewhat more
granular textured ice, freeze the mixture in a canister-type electric
ice cream maker that uses rock salt and ice cubes to freeze the mixture;
or freeze in a stainless bowl until firm, about 8 hours. Process in
batches in a food processor or blender just until slushy and somewhat
creamy and serve immediately. |
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| Yields
approximately 1 quart/1 liter. Place 1 large scoop in each chilled,
frosted goblet. Pour about ¼ cup/60 milliliters of the chilled brewed
tea over each serving and garnish with sliced peaches and a sprig of
fresh mint, if desired. Serves 4 to 6. |
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