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the appetizer:

Learn about the world's most popular beverage in The Story of Tea by Mary Lou Heiss and Robert J. Heiss, including these excerpts and recipes: Tea Facts; Brewing Hot Tea; White Tea Snow Sorbet; and Savory Chinese Marbled Eggs (Cha Ye Dan).

Cookbook

 

White Tea Snow Sorbet

Makes about 1 quart

This "snow" is excellent as either a dessert or a palate refresher between courses. This recipe is based on water, so if your tap water is not pure and qood-tastinq, use spring water, if you use a traditional budset white tea, this is a full 1/2, cup gently packed; if you use a new-style leaf white tea, this is a heaping, well-packed 1/2 cup (see "White Teas" in chapter 3 of the book for information about the different types).

Garnish the sorbet with candied citrus peel, chopped crystallised ginger, a simple crisp cookie such as a crêpe dentelle, or a thin square of dark chocolate.

  • 1-1/2 cups plus 2 cups cold water
  • 2 cups sugar
  • 1/2 ounce (14 grams) white tea leaves
  • Freshly squeezed juice of 1/2 lemon (or 1 lime)

In a teakettle or saucepan over high heat, bring 1-1/2 cups of the water to a boil, then remove from the heat and let cool to 165 degrees F (74 degrees C), about 7 minutes. Combine the remaining 2 cups water and the sugar in a heavy saucepan over medium-high heat. Bring to a boil and simmer gently, uncovered, for 1 to 2 minutes, to completely dissolve the sugar. Pour the mixture into a 1-quart measuring cup and set aside to cool.

Steep the tea leaves in the 165 degrees F (74 degrees C) water, covered, for 3 minutes. Pour the brewed tea liquor through a strainer, reserving it and the budsets or leaf tea, and let both rest for 1 to 2 minutes. Recombine the once-brewed tea liquor with the budsets or leaf and steep again, covered, for a full 5 minutes.

Strain the twice-brewed tea liquor into the sugar syrup, and stir in the lemon juice. Cover and let chill in the refrigerator for at least 4 hours or up to overnight. (Chilling longer than 4 hours improves the texture.)

Pour the mixture into an ice-cream maker and freeze according to the manufacturer's instructions. Serve immediately or transfer to an airtight container and store in the freezer for up to 3 days. This snow melts rapidly, so scoop and serve quickly in chilled bowls.

 
  • from:
  • The Story of Tea:
    A Cultural History and Drinking Guide
  • by Mary Lou Heiss and Robert J. Heiss
  • Ten Speed Press 2007
  • $29.95; hardcover; 432 pages; Full color
  • ISBN-10: 1580087450
  • ISBN-13: 978-1580087452
  • Recipe reprinted by permission.

Buy The Story of Tea

 

The Story of Tea:
A Cultural History and Drinking Guide

 
 
 
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This page created March 2008


 


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