Chocolate Sherbet with Earl Grey Tea
10 servings
210 minutes
Chocolate sorbet with Earl Grey tea is an exquisite dessert that harmoniously combines the rich bitterness of cocoa and the refined citrus note of bergamot. Earl Grey tea adds a subtle aroma and light astringency to the sorbet, highlighting the depth of dark chocolate's flavor. The history of this combination originates from English tea-drinking traditions, where noble tea varieties were often accompanied by chocolate treats. This dessert is perfect for a hot day when one desires a refreshing yet rich taste. The sorbet can be served as a standalone treat or used as an elegant complement to baked goods and fruit desserts. A wonderful choice for lovers of unconventional flavor combinations!
1
In a saucepan, mix sugar and water, bring to a boil, and remove from heat. Add tea bags, cover with a lid, and let sit for 15 minutes.
- Water: 4 glasss
- Sugar: 0.8 glass
- Earl Gray tea bags: 4 pieces
2
Remove the tea bags.
3
Place the saucepan over medium heat and add cocoa powder, stirring constantly to avoid lumps. Bring to a boil, reduce the heat, and cook, stirring, until the mixture thickens slightly, about 20 minutes.
- Cocoa powder: 1 glass
4
Remove from heat and stir in the chopped chocolate. Cool down.
- Dark chocolate: 30 g
5
Transfer to an ice cream maker or container and freeze for a few hours, stirring every 45 minutes.