Here is a great little recipe we adapted from Epicurious.com
• 3 cups of water
• 2 1/2 tablespoons fine-quality Green Kukicha
• 3/4 cup plus 2 tablespoons sugar or 1 cup of Agave Syrup
In a small saucepan bring water to a boil. Add kukicha and remove pan from heat. Cover pan and steep tea 5 minutes. Add sugar or agave, stirring until dissolved, and strain tea through a fine sieve into a bowl. Chill tea, covered, until cold and freeze in an ice-cream maker. Sorbet may be made 1 week ahead.
Yield: Makes about 3 cups
Can be prepared in 45 minutes or less but requires additional unattended time.
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