Food & Entertaining - Garden to Table

Strawberry and chai spiced tea sorbet

Claire Stubbs
Photography by
Maya Visnyei

Enjoy refreshing strawberry sorbet with a delicious twist.

Skip store-bought and make your own refreshing sorbet with fresh berries from your strawberry patch and steeped chai tea.


  • 1 chai spiced tea bag
  • 1⁄2 cup boiling water
  • 1⁄2 cup granulated sugar
  • 1 lb fresh strawberries

Steep the chai tea in the boiling water for 15 minutes. remove the tea bag and discard.

2 Place the sugar and the steeped tea in a small saucepan over medium heat and stir until the sugar is dissolved. Boil for 1 minute, remove the pan from the heat and let cool to room temperature.

3 Hull and quarter the strawberries and place in a blender or food processor along with the steeped tea syrup; purée until the mixture is completely combined.

4 Chill the mixture in the refrigerator for 1 hour.

5 Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions, or, if you don’t have an ice cream maker, pour the mixture into a large freezer bag and freeze until solid, about 4 hours.

6 Break up the sorbet into smaller pieces and transfer to a food processor. Pulse the mixture, stopping the machine occasionally and pressing the mixture toward the blades. Continue to process until the sorbet spins smoothly with a light, fluffy texture.

7 Serve straight away or freeze in a covered container for another couple of hours until firm.

Serves 4 to 6.

Read more in Food & Entertaining and Garden to Table

  • Page 1: Recipe: Strawberry and chai spiced tea sorbet

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