Rooibos Lavender Sorbet

There's no better way to beat the heat with this rooibos lavender sorbet.
Rooibos Lavender Sorbet - Mosi Tea

Rooibos Lavender Sorbet


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.)

Photo credit: Jess - Paleo Grubs,


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