Plum oolong sorbet

Time 25 minutes
Yields Serves 4 to 6
Plum oolong sorbet
(Los Angeles Times)

Pour the boiling water over the tea and sugar. Steep for 3 minutes. Strain. 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 cups to serve.

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