Emerald Tea Sorbet

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Serves 6

3 cups brewed Westlake Emerald tea (2 tsps brewed in hot water till cool)
1/4 cup honey

1/4 cup sugar
juice of 1 lemon

15 mint leaves

1 tbsp vodka (optional)
Pinch salt

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• Brew Westlake Emerald tea in boiling water, add honey and sugar and stir till dissolved.

• When cool, place all ingredients in food processor and blitz till smooth.

• Transfer to an ice cream maker and process for 20 minutes or until it's frozen.

• Spread in a freezer container and cover the surface of the sorbet fully with wax paper or  plastic wrap.

• Put on a lid and freeze for up to 1 month.

• Serve with chunks of fresh kumquat or feijoa and drizzle with more honey.

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Note: the vodka helps lower the freezing point of the sorbet, giving it a softer texture and preventing it from getting too hard.