While much of the summer is gone, the hottest days are upon us.  How can you stay cool in the oppressive heat?  The way the experts (down South, where it is always hot) do: Sweet tea.

But today’s recipe is a twist on the classic Southern-style Sweet tea, turning it into a chilly treat that is both sweet and light, perfect for an after-meal nibble.

Here’s the recipe:

Sweet Tea Sorbetto


2 cups sugar

1 cup water

3 cups NYC Breakfast, at room temperature

fresh lemon juice

In a saucepan, combine the sugar and water. Bring to a boil over high heat, then reduce the heat and simmer just until the sugar has dissolved completely, stopping before the syrup changes color. Remove from the heat and let cool to room temperature.

Put the brewed black tea in a nonreactive bowl or pitcher, stir in the cooled sugar syrup. Add a little lemon juice to taste, just until the mixture doesn’t taste quite as sweet.

Chill the mixture, then put in an ice cream machine, following the manufacturer’s instructions.

(optional: for an extra-intoxicating dimension of flavor, pour a shot of limoncello over a scoop when serving)