The delicate, aromatic black Darjeeling gains a new dimension with a scoop of puckery citrus-herbal sorbet. Using tea for ice cubes ensures that you won't dilute the flavour of the brewed tea. For a more assertive tea flavour, use Assam. |
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| Ingredients |
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| 1 cup / 240 grams sugar |
| 1 cup / 250 milliliters water |
| 4 sprigs fresh rosemary |
| Juice from 2 to 3 lemons, about half to three fourths cup / 120 to 175 milliliters |
| Zest of 2 lemons, grated |
| 2 tablespoons / 28 grams lightly packed Darjeeling leaves |
| 1 quart / 1 liter spring water |
| Superfine sugar to sweeten tea to taste |
| Garnish: 4 sprigs of fresh rosemary |
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| Preparation |
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| Bring the sugar and 1 cup / 250 milliliters of water to boil and cooks until the sugar clears. Remove rosemary sprigs from the stems by rubbing your fingers from the top of the stalk downward toward the root end. Discard stems. Add rosemary sprigs to the sugar syrup and simmer over low heat for about 5 minutes, then cool. refrigerate covered in an airtight container. |
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| Combine the syrup with the lemon juice and lemon zest. Freeze in an ice cream freezer according to the manufacturer's direction. |
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| Bring 1 quart/1 liter of water to just under a boil, about 190*F / 88*C. Add the tea leaves and brew for 3 minutes. Pass tea through a fine-meshed sieve, extracting as much liquid as possible, then discard the leaves. Cool, then sweeten to taste. Pour half the brewed tea into an ice cube tray and freeze. Chill remaining tea. To serve, pour chilled tea into tall glasses, add tea ice cubes, and top with a scoop of the Lemon-Rosemary Sorbet. Garnish with a sprig of fresh rosemary as desired. Makes approximately 4 8-ounce/250 milliliter servings of tea lemonade, each topped with one fourth of the sorbet. |
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