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Earl Gray Sorbet


  • 200g caster sugar

  • 300ml water

  • 1 well scrubbed lemon

  • 3tbsp earl gray tea leaves

  • 450ml boiling water

  • 1 egg white

  • 2tbsp chopped fresh mint leaves

  • Fresh mint leaves for decoration


  1. Bring sugar and water to a boil, stirring until the sugar has dissolved.

  2. Using a peeler, peel rind of lemon and put into the pan of syrup. Simmer for 2mins and pour into a bowl. Leave to cool then chill.

  3. Place tea leaves in an empty saucepan and pour boiling water over, Cover and leave to stand for 5mins, then strain into a bowl. Leave to cool then chill.

  4. Pour tea into a container and strained in syrup. Freeze for 4hrs.

  5. Lightly whisk egg white until frothy. Scoop sorbet into food processor, process until smooth and mix in chopped mint and egg white. Spoon back into container and freeze again for 4hrs until smooth.

  6. Serve in scoops, decorated with fresh mint leaves.

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