Making best use of a gift, I made this rooibos and lavender tea sorbet. It would work perfectly as a palate cleanser.
When we were younger my parents would often treat us to a silver service dinner. This was always at the top of the Carlton Hotel in Johannesburg, and always to celebrate something special. I can remember that between the starters and the main course, we were given a spoonful of sorbet, to cleanse the palate. This sorbet cleanser has been served on many occasions, not only at silver service dinners. It somehow makes me feel ‘grown up’. A few years ago we went to Waterkloof for dinner and we got an amuse dessert to whet our appetites for the course we had ordered. It got me thinking, why not a sweet sorbet to cleanse the palate between the main course and dessert? This sorbet has a unique flavour of our local red bush tea, and whereas I could really taste the tea, Dave could really taste the honey. You can substitute any tea of your choice to make this sorbet – and you really only need a few spoonful’s as an amuse, or have a huge bowl for dessert itself.
Rooibos and Lavender Tea Sorbet
- 500 mls water
- 45 mls rooibos and lavender tea
- 50 g honey
- 150 g fructose
- bring the water to the boil and allow the tea to infuse for 3 hours
- add the honey and the fructose
- chill the mixture in the fridge overnight
- churn in your ice cream maker