Chinese · Dessert
Jasmine Tea Sherbet
A delicate Chinese-inspired frozen dessert built on milk steeped with jasmine tea, lightened with whipped cream and a touch of condensed milk for body, then hand-churned by the fork-and-freeze method into a softly aerated sherbet with a floral, lightly tangy finish.
$0
15 minsPrep
5 minsCook
260 minsTotal
EasyLevel
Nutrition per serving
238Calories
2.7gProtein
15.4gFat
22.5gCarbs
22.4gSugar
0gFiber
43mgSodium
46mgChol
9.5gSat Fat
129mgPotassium
97mgCalcium
0mgIron
0.3mcgVitamin B12
1.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Warm the whole milk gently in a small saucepan until steaming but not boiling, then remove from heat and stir in 2 teaspoons of loose jasmine tea leaves.
2
Cover and steep for 8 minutes, then strain through a fine sieve into a bowl, pressing the leaves to extract all the fragrant milk.
3
Stir the sugar into the warm jasmine milk until fully dissolved, then whisk in the condensed milk and lemon juice; chill this base in the fridge for at least 1 hour, or until cold.
4
In a separate bowl, whip the heavy cream to soft peaks using a hand mixer.
5
Fold the whipped cream gently into the cold jasmine milk base in two additions, keeping as much air in the mixture as possible.
6
Pour the mixture into a small freezer-safe tub, cover, and freeze for 2 hours.
7
Remove and beat vigorously with a fork to break up ice crystals, then return to the freezer.
8
Repeat the fork-beating every 30 minutes for the first 2 hours of freezing to keep the texture light and scoopable.
9
Freeze for a final 2 hours undisturbed until firm enough to scoop.
10
Scoop into chilled bowls and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.2 oz90g steeped with jasmine tea leaves, strained whole milk
- 1.9 oz55g whipped to soft peaks heavy cream
- 1 oz28g dissolved into warm milk sugar white
- 0.7 oz20g condensed milk
- 0.1 oz4g lemon juice
