Enjoy the flavor of Moroccan mint tea in a scoop of sorbet… The dates will sweeten and thicken the preparation. I like to serve this sorbet casually with a few pine nuts and mint leaves. I hope you will enjoy as much as I do this delicious sorbet, so light and refreshing!
Moroccan tea sorbet (For a Ninja Creami pint)
1 tablespoon of green tea
1 beautiful bouquet of mint
3 leaves of fresh or dried verbena
1 tablespoon of orange blossom water.
100 g of pitted dates
Approximately 550 ml of boiling water in total
Traditional Preparation Method:
Bring the water to a boil.
Pour the green tea into the teapot.
Add a little boiling water, let it infuse for 30 seconds and discard this water.
Add the mint and verbena to the teapot.
Fill the teapot with boiling water.
Add the orange blossom water.
Let it infuse for 5 minutes.
Blend the tea with the dates and filter it through a strainer.
When it has cooled down, pour the preparation into the Ninja Creami pint.
Freeze 24 hours and then use the Sorbet program.
Serve with pine nuts and a few mint leaves.
Amazon Affiliate Links:
Equipment:
NINJA CREAMI: https://amzn.to/3OGPM3R
VITAMIX Venturist 1200 Grey: https://amzn.to/3vdyMeA
VITAMIX Hand Blender: https://amzn.to/3PJnffx
Service Utensils:
Spring Chef Ice Cream Scoop: https://amzn.to/3A77XdO
Zeroll Gelato Spade: https://amzn.to/3PARZhQ
For the ingredients:
Green Tea: https://amzn.to/3vCg0hf
Verbena: https://amzn.to/3brYy8u
Orange Blossom Water: https://amzn.to/3bpf49f
For the Teapot and Glasses:
Moroccan Traditional Teapot: https://amzn.to/3br0HBe
Gold Moroccan Artisan Glasses: https://amzn.to/3SmMhT9
the VEGAN FOODIE Project by Muriel Schiffmann 