Lemon tea can be found in practically every supermarket, especially in the summer months. Brew enough to enjoy over ice while making this sherbet; it’s fantastic!
YIELD: 1 QUART
INGREDIENTS
- 2 cups fresh blackberries
- Juice of 1 lemon
- 1¼ cups sugar
- 1 cup brewed lemon tea
- ⅓ cup heavy cream
PREPARATION
- Rinse the blackberries, but do not dry. Drizzle with the lemon juice and 2 tablespoons of the sugar. Cover and set aside while making the syrup.
- Place the remaining sugar and the brewed lemon tea in a small saucepan; stir over medium heat until all of the sugar is dissolved. Allow to cool.
- Place the blackberry mixture in a food processor, and purée until smooth. Press through a strainer to remove seeds, if desired. Stir into the sugar syrup.
- In a separate bowl, whip the cream to stiff peaks, then fold into the blackberry mixture.
- Add to ice cream maker and follow manufacturer’s instructions for freezing.
In a Pinch?
If you prefer not to make your own tea, you can easily substitute a commercially brewed tea. Lemon teas have become staples in the soft drink aisles. Peach tea, Mandarin orange tea, or even a mild green tea would be a welcome substitution.
