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Green tea sorbet

  • 5th Feb, 2005 at 4:31 PM

This is the recipe that started my relationship with elliptic_curve. We were making it for a party to celebrate the 2003 summer solstice, and all our (civilised) friends were invited.

Our friend Stefanus had gotten married, went to the Dominican Republic, and brought back a nice bottle of rum. Which we borrowed because this recipe requires it. Well, there was a little bit left over in the bottle, and instead of wasting it, we got wasted.

So we stayed up until the wee hours of the morning stirring the sorbet, drinking good rum, making out, and being happy. It was a good time to be alive.

Green tea sorbet


  • 750 mL strong green tea
  • 750 mL white granulated sugar
  • 50 mL rum
  • dash green food colouring (optional)


  1. Brew some cheap green tea. Make sure it’s drinkable, but on the intense side. It will mellow out after freezing.
  2. Pour the tea into a deep dish baking pan. Mix in the sugar as it is hot. You want it to be very sweet to taste, it will get less sweet as it freezes. Trust me.
  3. Pour in the rum, or other sweet liqour. This will prevent it from going rock solid.
  4. Add the food colouring so it looks to be a dark green. If you don’t, your sorbet will be brown and your guests will get confused.
  5. Place the pan in the freezer. Every 30 minutes, fork through the entire mixture. It will eventually turn into stiff slush. It takes about three hours. Then, decant into an ice cream tub.

If you have an ice-cream maker, just skip the baking pan and use that instead. It’s much easier that way. You might be tempted to leave out the rum, but I recommend against that.

Makes 4 servings.