+
0 (0)

Category: Desserts

Genmai cha sorbet

There's nothing more civilized than a cup of tea. Or is there? This time of year, as the real hot weather is just thinking about blowing into town, a cup of tea sounds, well, hot. That thought sent us straight ... Read more

Total time: 8 minutes, plus cooling and freezing time | Serves 4 to 6
Note: Genmai cha is also called brown rice tea and is available in Japanese markets as well as stores that stock a variety of teas.
  • 4 cups water
  • 3 tablespoons genmai cha, plus additional for garnish
  • 1/4 cup sugar

Step 1Heat the water just to simmering. Pour it over 3 tablespoons of the tea and the sugar and steep for 3 minutes. Strain.

Step 2Cool to room temperature.

Step 3Pour the tea into an ice cream maker and freeze according to manufacturer's instruction. (Alternately, pour the tea into a wide shallow dish, place in a freezer and allow it to freeze around the edges, 1 to 2 hours. Remove the dish from the freezer and scrape the ice with a fork from the outside edges to the center. Repeat this process every half an hour at least 3 times until the entire mixture has turned into small, sequin-like ice flakes.)

Step 4Spoon into tea cups to serve. Sprinkle each serving with a little of the dry tea before serving.

Each serving:
32 calories; 0 protein; 8 grams carbohydrates; 0 fiber; 0 fat; 0 saturated fat; 0 cholesterol; 0 sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Boulders Resort's cowboy s’mores
Brandied applesauce
Watermelon curry (matira)
Yemenite Charoset