from Tea of Light
A naturally sweetened, vibrant sorbet that blends the tart, floral notes of hibiscus cold brew iced tea with a delicate hint of rose and the bright sweetness of fresh raspberries. Honey adds a subtle depth while keeping the texture beautifully soft.
Ingredients
2 Sunshine Happy tea bags
2 cups cold water
2 cups fresh raspberries
½ to ⅔ cup honey (to taste)
1 tablespoon fresh lemon juice
Pinch of salt
Instructions
Prepare the Sunshine Happy Cold Brew: Add the Sunshine Happy cold brew iced tea bags to cold water and let steep in the refrigerator for 6-10 hours. Remove tea bags and set aside.
Make the Raspberry Base: In a blender, combine raspberries, honey, lemon juice, and salt. Blend until completely smooth.
Strain (Optional): For a smoother sorbet, strain the mixture through a fine mesh sieve to remove seeds.
Combine: Stir in 1½ cups of the cold brew tea. Taste and adjust—add more honey or tea depending on your preferred balance of sweetness and tartness.
Chill: Refrigerate the mixture for at least 1 hour until thoroughly chilled.
Freeze:
Ice Cream Maker: Churn according to manufacturer’s instructions until it reaches a soft sorbet consistency.
No-Churn: Pour into a shallow container and freeze, stirring every 30–45 minutes for 3–4 hours until smooth.
Serve: Scoop and enjoy, or freeze slightly longer for a firmer texture.
Tips: Honey varies in sweetness—start with less and adjust to taste. A mild honey (like clover or wildflower) lets the hibiscus flavor in Sunshine Happy shine.
Nada’s Tips & Tricks: This is a beautiful tea sorbet perfect for a back deck party. Garnish with fresh flowers, mint or berries for that extra touch.
Contents and images used with permission by Tea of Light.