#FestiveScoops with Carmién Tea: Buchu and Mint Sorbet

I’m really enjoying this journey with Carmién Tea – trying out their cooooool #FestiveScoops. Especially because we’ve been having a few extremely humid days – these have been real lifesavers!

This Buchu and Mint Sorbet is really refreshing – I really love this combination!

Buchu and Mint Sorbet
2 cups of sugar
1 cup of water
6 tea bags of Carmién Rescue (Buchu and Rooibos)
3 Sprigs of Fresh mint
3 cups of boiling water
3 Tbsp Fresh Lemon Juice

To make Simple syrup:
In a medium saucepan, combine the water, sugar and 3 Carmién Rescue tea bags.
Bring to a boil.
Turn down the heat and simmer until all the sugar has dissolved.
Remove tea bags.
Let it cool.

To make Sorbet:
1. Steep the remaining 3 tea bags and fresh mint in 3 cups of boiling water for 30 min or until
cooled. Remove the teabags.
2. Add the syrup.
3. Add lemon juice to bring sweetness down and bring out flavour.
4. Pour into freezer safe container and freeze over night.

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