Best 4 Green Tea Sorbet Recipes

RICE PUDDING WITH GREEN TEA APPLE SORBET AND CHILI PINEAPPLE

Steps:

• In a saucepan, heat the cream to a boil and add the rice, sugar, orange zest, cardamom pods, and vanilla bean. Stir rice mixture until it becomes thick and creamy. Cook for approximately 15 minutes.
• To make the chili pineapple, melt the sugar in a saute pan and caramelize. Add the pineapple slices and cook for approximately 3 minutes. Add the butter and the chili powder and cook an additional minutes. Set aside until ready to use.
• Combine the green tea and sugar in a saucepan and heat the mixture to dissolve the sugar completely in order to make a syrup. Add the apple puree and allow the syrup to cool completely. Add the egg white and process the sorbet in an ice cream machine. Store in freezer until ready to use.
• To make the tuilles, whip together the egg whites, egg, confectioners' sugar, and bread flour until they are blended well and smooth. Fold in the orange and lemon zest and allow the batter to rest overnight in the refrigerator. Spread the batter onto a greased and floured pan into half dollar sizes and bake for a couple of minutes until edges just begin to turn brown. Immediately remove from oven and allow to cool flat.
• To serve, spoon rice pudding on plate and top with chili pineapple slices. Using 2 tuilles, create a sandwich with a sorbet scoop between the tuilles. Place on plate and serve.

MANGO-GREEN TEA SORBET

Steps:

• Combine water and tea leaves in a saucepan. Bring just to a boil, remove from heat and let steep 5 minutes.
• Strain, discarding the leaves. (Do not press leaves to extract liquid, this makes the liquid bitter.)
• Return tea to clean saucepan, add sugar and bring to a boil.
• Boil until sugar dissolves, about 1 minute.
• Remove from heat and cool about 30 minutes.
• Peel mangoes and cut fruit from pit. In a food processor or blender, puree mangoes with lemon juice.
• Add tea and blend until smooth. Pour into a glass 9-inch baking dish and freeze about 3 hours.
• Transfer mango mixture to a food processor.
• Pulse until smooth, 30 to 40 seconds.
• Serve at once or store in the freezer for up to 2 months.
• Soften 10 minutes before serving.

GREEN TEA SORBET

Steps:

• Bring water to boil, add leaves, and remove from heat.
• Steep for 5 minutes.
• Add sugar and stir until dissolved.
• Strain through a fine sieve.
• Chill tea, covered, until cold and freeze in an ice cream maker.

GREEN TEA CITRUS SORBET

Steps:

• In a small saucepan, bring 2 cups water to a boil. Remove from the heat; add tea bags. Cover and steep for 5 minutes. Discard tea bags., In a large saucepan, bring sugar and remaining water to a boil. Cook and stir until sugar is dissolved. Remove from the heat; stir in the juices and green tea. , Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer sorbet to a freezer container; cover and freeze for 4 hours or until firm.