Photo by Stephanie Bourgeois

Ingredients:

  • 2 cups water, divided
  • 3 cups sugar
  • 1/2 cup Chinese jasmine tea
  • 2 Earl Grey tea bags
  • 1 cup coconut juice
  • 2 tablespoons brandy

Recipe notes: Reserve the leftover syrup for use in cocktails and other cold drinks.

RECIPE

Jasmine Tea Sorbet

Ty Bellingham

Kittichai, NYC

A splash of coconut juice suffuses this fragrant sorbet with enough tropical flavor to get you through the hottest of summer days.

Yield: 8 servings

Method:

Bring 1 cup of water to a boil in a small sauce pot. Stir in the sugar, making sure it dissolves completely. Remove the mixture from heat and set aside.

Bring the remaining cup of water to boil in a separate sauce pot. Add the jasmine and Earl Grey tea bags and let steep for 10 minutes. Strain the tea through a fine-mesh strainer and into a large mixing bowl. Add 2 1/2 cups of the sugar and water mixture to the bowl; stir to combine. Stir in the coconut juice and brandy. Chill for at least 2 hours, then process in an ice cream machine according to manufacturer’s instructions. Store in the freezer.