Lapsang souchong ice

Time 8 minutes
Yields Serves 4 to 6
Lapsang souchong ice
(Los Angeles Times)

Pour the boiling water over the tea. Steep for 3 minutes. Strain.


Stir in the honey, stirring until the honey is dissolved. Cool to room temperature.


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.)


Spoon into tea cups to serve.

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