White tea sorbet recipe

White Tea Sorbet

White tea sorbet, September, 2011

Sweetened white tea makes a wonderful, light, and sophisticated frozen dessert. Use Republic of Tea Emperors White Tea, or any tea you like. This recipe requires an ice cream maker.

White Tea Sorbet
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 8
  • 8 tea bags (white tea or decaffeinated green tea)
  • 4 cups water
  • 2 tablespoons honey
  • 3/4 cups sugar
  1. Place tea bags in heat-safe container. Pour in 4 cups boiling water and allow to steep 3 hours.
  2. Remove tea bags. Stir in sugar and honey until dissolved. Chill mixture 12 hours in refrigerator.
  3. Process according to your ice cream maker’s instructions. Chill several hours more and serve.
Serving size: 1/2 cup. Calories: 90; Fat: 0g; Saturated fat: 0g Carbohydrates: Carbohydrate 23g; Sugar: 23g; Fiber: 0g; Protein: 0g; Cholesterol: 0mg.


(Recipe adapted from Bernard Collon’s “4 Seasons Ice Creams and Sorbets,” Krups GVS Ice Cream Maker, Ref. No. 2 544 626.)

Shared at Simply Sugar & Gluten-Free Slightly Indulgent Tuesday and Gluten-Free Wednesday at The Gluten-Free Homemaker.

6 Responses to “White tea sorbet recipe”

  1. Edie says:

    Does it really have to steep for 3 hours?

    • Eileen Beran says:

      Hi Edie,
      The original recipe that I adapted called for brewing the tea for 3 hours, and I assume this is for stronger flavor. I wanted a strong-flavored sorbet so maintained that instruction. It might well be just fine with a shorter steep time.
      Thanks for stopping by, and for commenting!

  2. Hi Eileen,
    Do you think this can be done with sweetener as opposed to sugar and honey?

    • Eileen Beran says:

      Hi Sara, I haven’t used alternative sweeteners much so I’m not sure how it would freeze, but sorbets are pretty flexible–you could probably sweeten to taste. If you try it please do share what sweetener(s) you used and how it turned out. Thanks for visiting and commenting! –Eileen

  3. Drammor says:

    This looks great, but what’s that pretty garnish in the picture?

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