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5 from 1 vote

Rooibos and Lavender Tea Sorbet

Author: Adapted from Krups Ice Cream Maker Recipe Book page 29


  • 500 mls water
  • 3 tablespoons rooibos and lavender tea
  • 50 g honey
  • 150 g caster sugar – I used fructose


  • bring the water to the boil and allow the tea to infuse for 3 hours
  • add the honey and the sugar
  • chill the mixture in the fridge overnight
  • churn in your ice cream maker