The savoy chill earl grey sorbetto
YOU WILL NEED
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.