Frozen Food Friday

Lemonade Iced Tea Sorbet

I've had my eye on this southern sorbet recipe for a good while. I was waiting for the perfect summer day to make it. Sweet tea is something that you will find in most houses around the south (at least in Alabama). My personal favorite is the Milo's sweet tea. I always buy the one with the yellow top because it's made with Splenda... it seems to help with the waist line.
Many people like to squeeze a slice of a lemon in their tea. I personally like my tea without lemon, but I think it adds a good flavor to the sorbet.
I think this recipe was a success, and I'll definitely make it again. I may even try using Splenda instead of sugar.
Before serving, let the sorbet soften up a few minutes on the counter to make scooping easier.

Ingredients:
2 cups boiling water
4 regular-sized English Breakfast tea bags
3/4 cup sugar
3/4 cup fresh lemon juice (about 4-5 lemons)
1 cup ice water
Mint sprigs (optional)

Directions:
Combine 2 cups boiling water and tea bags in a large bowl; steep 5 minutes. Discard the tea bags. Add sugar to tea mixture, stirring until sugar dissolves. Cool completely. Stir in juice and 1 cup ice water; chill 1 hour.

Pour tea mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container. Cover and freeze 1 hour or until firm. Garnish with mint sprigs, if desired.

Nutritional Info: 78 calories; 0g fat; 0mg iron; 0mg cholesterol; 2mg calcium; 20.7g carbs; 0mg sodium; 0.1g protein; 0.1g fiber.

Source: Cooking Light