Ingredients:
800 grams cold water
250 grams granulated sugar
1 x 50 gram packet of Rosella & Strawberry Gum Tea
1 stick of cinnamon , broken into shards
pinch of sea salt.
Method:
In a small pot over medium heat, whisk , the water, sugar, Rosella & Strawberry Gum, cinnamon, salt.
Whisk the sugar until completely dissolved
Bring to boil then remove from the heat, Set aside to cool down.
Cover the pot and refrigerate until completely cooled, about 6 hours.
Strain the juice into the ice-cream maker and keep pressing the Rosella & Strawberry Gum to release more juice from it. Set aside the solids.
Churn the juice according to the manufacturer’s directions until the sorbet is thick and frozen, with the consistency of soft serve or frozen yoghurt, about 25- 30 minutes.
If you don’t have an ice-cream maker, pour the mixture onto a cookie sheet and freeze until set. Break it up and blend in the food processor until smooth. Freeze and blend again for an ultra smooth consistency.
Transfer to an air-tight metal or plastic container and freeze until set, at least 3–4 hours.
To serve, dip an ice cream scoop or spoon in hot water, or temper the sorbet in the refrigerator for 20 minutes before scooping.
Serve immediately.
Bush Tucker Recipes at the Aussie table 