Advertisement

Jasmine tea ice

Time 8 minutes
Yields Serves 4 to 6
Jasmine tea ice
(Los Angeles Times)
1

Heat the water to simmering. Pour the hot water over the tea and sugar. Steep for 3 minutes. Strain.

2

Cool to room temperature.

3

Pour the tea mixture into an ice cream maker and freeze according to manufacturer’s instructions. (Alternately, pour the tea into a wide shallow dish, place in a freezer and allow it to freeze around the edges, 1 to 2 hours. Remove the dish from the freezer and scrape the ice with a fork from the outside edges to the center. Repeat this process every half an hour at least 3 times until the entire mixture has turned into small, sequin-like ice flakes.)

4

Spoon into tea cups to serve.


Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.