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Prosecco with Darjeeling tea and mint sorbet


Recipe

Ingredients

  • Water – 750ml/25fl oz/3 cups
  • Darjeeling tea – 13g/0.5oz loose leaf
  • Fresh mint – small bunch
  • Sugar – 225g/8 oz/1 cup
  • Lemon – juice of one
  • Prosecco – bottle

 

Water – 750ml/25fl oz/3 cups Darjeeling tea – 13g/0.5oz loose leaf Fresh mint – small bunch Sugar – 225g/8 oz/1 cup Lemon – juice of one Prosecco – bottle

Method

We personally don’t understand the attraction of Champagne when a decent Italian Prosecco is just as good and much cheaper. We love the stuff, and like to jazz it up every now and them with a bit of Campari and vermouth (Negroni sbagliato) or turn it into a palate cleanser with a dollop of sweet minty sorbet.

Boil 600ml/20 fl oz of the water, pour it into a bowl and infuse the tea for 3 minutes. Once infused, strain the water and add the washed mint. Boil the rest of the water in a saucepan and add the sugar. Add the resulting sugar syrup to the tea, along with the lemon juice and allow it to cool. Put it in the fridge until properly chilled (a couple of hours) and then take out the mint.

Churn the mix into a sorbet in the ice cream maker or place in the freezer and fluff up every hour (it should be ready in 4 hours).

Fill half a glass with chilled Prosecco and a scoop of sorbet. Serve immediately with a spoon.