A while back I was lucky enough to win a competition on Beth’s Jam and Clotted Cream Blog which was sponsored by Bottlegreen. The prize was six bottles of their new Sparkling Green Tea and Elderflower Presse and to enter the competition you had to comment on the blog saying how you would best serve the drink. I commented that I thought it would make a nice sorbet so now that I’ve had the prize, I thought I’d better get on and do what I’d suggested!
My first problem was how to make a sorbet as I don’t have an ice cream maker or anything like it and all my previous attempts at frozen desserts have be useless. So the easiest thing to do was buy an ice cream maker and I duly did so for £20 on ebay (I really needed an excuse – I never had a Mr Frosty as a child…).
The second problem was finding a suitable recipe and I managed to cobble together the one below from a champagne sorbet recipe I found on the internet and a lemon sorbet recipe that came with the ice cream maker.
Green Tea & Elderflower Presse Sorbet
200g Granulated Sugar
250ml Green Tea & Elderflower Presse
1/2 an Egg White
– Heat the sugar and water in a saucepan over a low heat until the sugar has dissolved.
– Bring to the boil and allow to boil for one minute.
– Remove from the heat and allow to cool.
– Add the Green Tea & Elderflower Presse.
– Whisk the egg white until almost stiff then stir into the mixture.
– Pour the mixture into the ice cream maker and freeze until the desired consistency is achieved.
That’s it. It took about 40 minutes to get mostly frozen so I then finished it off in the freezer. This was the result:
Given it was a first go, I thought it was a pretty creditable attempt. If I was to change it at all I’d probably put a little less sugar in as this sorbet was quite sweet, but the Green Tea taste really came through the freezing process well and although over-sweet in the end it does still have a hint of bite to it.
I only used about a third of one of the bottles in the sorbet and we drank the rest!