I’ve gotten quite a few emails about my NYC Breakfast Dulce de Leche ice cream recipe, rejoicing how easy and delicious it turned out for them (actually, I prepared it for a dinner party two weeks back and a friend said, and I quote, “this is the best ice cream I’ve ever…” and then he stopped talking to take another behemoth spoonful).
However, I’ve also received a bunch of notes from folks (who have milk issues, I assume) complaining that there are no non-milk frozen tea recipes. Well, my lactose-loathing friends, suffer the intolerance no longer: earlier I provided a tea-popsicle recipe, and now I give you After Dark Sorbet.
After Dark Sorbet
2 cups water
3 tablespoons After dark (dry)
1 cup sugar
Pinch of salt
fresh lemon juice from 1 lemon
fresh lime juice from 1 lime
In a medium saucepan, Heat the water and sugar in a saucepan until dissolved. Bring to a boil, simmer 2 minutes and add After Dark. Steep 15 min, then strain (careful, sugar burns are painful!). Add the lemon, lime juice and salt to the tea-sugar syrup. Chill the mixture by setting the bowl in a larger bowl of ice water and stir until cold, 15 to 20 minutes.
Freeze the mixture in a ice cream machine, according to the manufacturer’s instructions.