Tuesday 24 October 2017

The savoy chill earl grey sorbetto


500ml/17fl oz boiling water

125g/4oz caster sugar

2 Earl Grey teabags

Zest and juice of 1 lemon

½ an egg white


Pour the water and sugar into a bowl, add the teabags and stir together. Allow to steep for 10 minutes, then add the lemon juice and stir again.

Cover and refrigerate, ideally overnight, until thoroughly chilled (at least 4°C). When ready, remove the tea bags and pour the mixture into an ice-cream machine.

Churn according to the manufacturer's instructions. Halfway through, add the egg white.

When the churning is completed, use a spoon or spatula to scrape the sorbetto into a freezer-proof container with a lid.

Freeze until it reaches the correct scooping texture (at least two to three hours).

Decorate each portion with a little lemon zest before serving.

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