Jasmine tea ice
- Share via
The lovely aromatics of the jasmine tea come through loud and clear and the silky, slightly slushy texture is just the thing to finish a late alfresco dinner or to cleanse the palate between courses.
From the story: Thrill of the chill
Heat the water to simmering. Pour the hot 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 tea cups to serve.
Get our Cooking newsletter
Get a taste of Los Angeles — and the world — with recipes and kitchen tricks from the L.A. Times’ Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.
