Tea Sorbet is surprisingly easy to prepare and makes an unusual and deliciously refreshing end to a rich meal.
2 teaspoons Oolong tea
10 fl. oz. boiling water
8 oz. sugar
3 tablespoons rum juice of
8 oz. apricot puree
Set the thermostat of the refrigerator to its coldest setting.
Place the tea in a small mixing bowl and pour over the boiling water. Set aside for 5 minutes. Strain the tea into a medium-sized saucepan and discard the contents of the strainer.
Add the sugar to the saucepan and dissolve it, stirring constantly, over mod-erate heat. Remove the pan from the heat and pour the mixture into a medium-sized mixing bowl. Stir in the rum, lemon juice and apricot puree.
Pour the apricot mixture into a freezer tray and place the tray in the frozen food storage compartment of the refrigerator. Chill for 30 minutes or until the mixture has begun to set around the edges.
Remove the tray from the refrigerator and scrape the mixture into a medium-sized bowl. Using a wire whisk or rotary beater, beat the mixture until it is smooth. Return the mixture to the freezer tray and the tray to the frozen food storage compartment. Freeze for a further 4 hours or until the mixture is firm.
Chill 4 individual serving glasses in the refrigerator for 30 minutes before you wish to serve the sorbet. Remove the glasses from the refrigerator and the freezer tray from the frozen food storage compartment.
Using a tablespoon which has been dipped in hot water, spoon the sorbet into the glasses. Serve immediately.