Rooibos Lavender Sorbet
- 2 tbsp Mosi Rooibos Lavender loose leaf tea
- 3/4 cup water
- 1 tbsp Lavender blossoms
- 3 tbsp honey
- 2 tbsp caster sugar
Tools + Equipment
- Mosi All-in-One infuser to combine all the ingredients easily
- Measuring spoons
- Measuring cup
- Tupperware Ice cream maker
STEP 1: Fill the silicone sieve with Mosi Rooibos Lavender tea and lavender blossoms then secure it to the infuser lid.
STEP 2: Pour water (about 185 degrees which has small boiling bubbles) into your infuser through the spout. Add honey and sugar.
STEP 3: Attach the lid, switch up the lock, and flip the infuser upside down for 3 hours then flip over.
STEP 4: Transfer everything into a tupperware.
STEP 5: Chill the mixture in the fridge overnight.
STEP 6: Churn in your ice cream maker for 30 minutes, or follow the manufacturer’s instructions.
STEP 7: Serve immediately (you can make it a couple of hours before serving it and keep it in the freezer. If you keep it overnight though, the water may crystalise and the sorbet may harden.)