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