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Two of my ( many) favourite things together: tea and dessert. What a delight!

The English Breakfast Tea Chocolate Cake I made a couple of years ago was a success, and after last week, when I mentioned the Tetley’s Bellini sorbet recipe, I’ve been thinking about that peachy-pink, icy treat.

It looked like an easy peasey recipe, (and lactose-free) but it should be made ahead because it requires plenty of time to freeze…twice. And it requires a food processor or blender.

I made a half recipe because I didn’t want to use up 8 tea bags, and I cheated a bit. I pre-boiled my water in the kettle because it was dinner time and I was hungry. But I did bring that cup of water to a boil on the stove so I could dissolve 1/2 cup of sugar. I steeped my tea bags, off the heat, for over an hour. I know they said 5 minutes, but…dinner! I initially tried the recommended metal pan for freezing, but the items in my freezer are lumpy and I was confident that I would spill the very sticky syrup everywhere. Instead, I used my ice cube tray, because it has a lid.

This morning, I slept in. Hubby was going to the office and Little Guy didn’t have school, so it seemed like the perfect opportunity to be lazy rest up after a busy weekend. I let the icy goodness rest on the counter for about 20 minutes to soften it a bit before tossing it in my food processor, about 15 minutes too long. It was too soft and really started to melt quickly. I also added the lemon juice I forgot when I initially made the syrup. Silly me…

Normally, it requires another freezing period, but I was anxious to get this blog post done so I could spend some time with Little Guy saving the universe. I tried to take photos with our little point and shoot camera…but the battery died. I raced downstairs to get my camera, which Little Guy has been using for school, but by the time I found it in the dark, guided by a less-than-happy-to-be-woken-so-suddenly teenager, it had melted quite a lot. You’ll have to reenvision the photo above with a perfectly frosty, rounded cornelle instead of a pile of melting mush.

Nothing can replace a fresh, ripe peach in season, but this was refreshing, both sweet and tart, and lacking the artificial aftertaste so prevalent in many fruit inspired teas and tisanes. I think it would be really good with fresh fruit, like raspberries, blackberries, or even more peach! Since it is an herbal tea, caffeine isn’t also not issue. I believe this would be a delicious, frosty treat any time of the year.

Now that I know how simple this is, I wonder if I can join 3 of my (many) favourite things: tea, chocolate and dessert?

I want to have a good body, but not as much as I want dessert.

Jason Love

Happy Monday!