Cucumber, Apple and White Tea Sorbet
- Total Time: 7 hours 20 minutes
- Yield: 6 servings 1x
Description
This refreshing sorbet combines the crisp flavors of cucumber and apple with the subtle notes of white tea, creating a perfect dessert or drink for warm days.
Ingredients
- 3 cups prepared white tea, chilled
- 1 large Armenian cucumber
- 1 large apple
- 2 cups evaporated cane juice or raw sugar
- A pinch of salt
- Ice cream maker
Instructions
- Begin by slicing the cucumber and apple into sizes appropriate for your juicer.
- Juice the cucumber and apple to yield about 2 cups of juice.
- Combine the cucumber-apple juice with the chilled white tea, evaporated cane juice, and a pinch of salt in a large bowl. Stir until the sugar is completely dissolved.
- Place the mixture in the refrigerator to chill completely, about 1-2 hours.
- Once chilled, pour the mixture into your ice cream maker and process according to the manufacturer’s instructions until the sorbet reaches a soft-serve consistency.
- Transfer the sorbet to an airtight container and freeze for at least 5 hours or until firm.
- Serve the sorbet as a refreshing dessert or blend with additional tea for a cool drink.
Notes
- For a more intense flavor, use a stronger brewed tea.
- The sorbet can be stored in the freezer for up to 2 weeks.
- If you don’t have an ice cream maker, you can pour the mixture into a shallow dish and freeze, stirring every 30 minutes until it reaches the desired consistency.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Dessert
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 35
- Sodium: 5
- Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 1
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- Refreshing Apple and Calvados Sorbet
- Apple Cider Sorbet
- How to Make Homemade Orange Sorbet
- Easy Apple Snack Cake
Frequently Asked Questions
Do I need an ice cream maker for this sorbet?
An ice cream maker is the primary method, but the notes give a no-machine alternative: pour the mixture into a shallow dish, freeze it, and stir every 30 minutes until it reaches the desired sorbet consistency.
Why does the recipe use white tea specifically?
The recipe calls for 3 cups of prepared chilled white tea as the liquid base alongside the cucumber-apple juice. White tea is delicate and lightly sweet, which complements the mild cucumber without overpowering it — and the recipe notes you can brew it stronger for a more intense flavor.
How long can the sorbet be stored in the freezer?
The notes say the sorbet can be stored in the freezer for up to 2 weeks in an airtight container. After churning, it needs at least 5 hours of freezing time to firm up before serving. 
