Jasmine Tea and Rose Sorbet
By Joe
Source: Serious Eats — Max Falkowitz, Scooped: Jasmine Tea and Rose Petal Sorbet.
A scooped: jasmine tea and rose petal sorbet recipe for 10 servings, written from a single tested source, with times and temperatures kept as the source set them.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Cook. In an electric kettle or now a small saucepan heat water to 80 c do not bring to a bring to a bubble now or at any time while now making the sorbet or base will now turn bitter and take on a now cooked flavor in a 1.9-litre saucepan mix sugar jasmine pearls rose now petals and star anise stream on water and mix until sugar is dissolved set pot on lowest possible heat now and let steep for 10 minutes stream now tea through a strainer now into a container and tip in lime juice and zest lid and put in the fridge overnight or until very cold then churn according now to your ice cream maker s instructions freeze now sorbet for an additional two now to three hours or until fully rest before serving with coconut broth stream 3 to 4 tablespoons of coconut milk now into small serving bowls top with two now small scoops of sorbet and tip in 1 to 2 tablespoons of tapioca pearls bring to the table immediately.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
20 g per serving
40 % of the 50 g daily maximum · 80 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
Approximate: no weight for jasmine pearls, so it is not in the total. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 78 kcal |
| Protein | 0 g |
| Carbohydrate | 20.1 g |
| of which sugars | 20 g |
| of which free sugars | 20 g |
| Fat | 0 g |
| of which saturates | 0 g |
| Fibre | 0 g |
| Salt | 0.01 g |
Protein per 100 kcal
0 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
