The last of my vegan ice cream experimentation, this aromatic sorbet combines the mellow sweetness of apple juice, herbacious chamomile tea, and fresh minced mint leaves. This might be the strangest of my three experiments, but it’s a favorite. It’s like eating a cup of tea. Like the others, the coconut milk can hardly be detected, so all you taste and smell is fresh, green mint, sweet floral chamomile, and a touch of honey-like apple juice. This would be delicious on a Summer afternoon.
By the by, I’ll be teaching an experimental ice cream class soon on ChefHangout.com. Join me, and we can play with some more amazing flavors! Next classes are February 13, and February 29.
Chamomile & Garden Mint Sorbet
Makes a little over a pint
Ingredients
- 1/2 cup coconut cream
- 1 tablespoon + 1 teaspoon tapioca starch
- 1/4 cup apple juice
- 1 1/4 cup chamomile tea, cooled
- 3 tablespoons agave nectar
- 1/2 teaspoon vanilla extract
- 8 mint leaves, minced
Directions
Brew a strong cup of chamomile tea. Use two tea bags to make it extra strong. After the tea has steeped, remove the tea bags and dissolve the agave nectar into it. Mince the mint leaves as finely as you can, then set them aside.
Combine 1/4 cup of coconut milk with tapioca starch and whisk together. Add the other 1/4 cup coconut milk to a small saucepan, and bring to a simmer over medium heat. Whisk the coconut and tapioca mixture into the saucepan. Whisk continuously until the mixture just begins to thicken. Add the tea, mint leaves, and apple juice. Whisk until the mixture thickens a little more, than remove it from the heat. Mix in the vanilla extract. Allow the mixture to cool to room temperature, then chill it in the refrigerator for at least one hour.
After the mixture has finished chilling, put it into your ice cream machine and churn for at least 20 minutes. Some machines may take more or less time. When the sorbet has become thick and fluffy, transfer it to an air tight container. Freeze for at least two hours.
Like the other vegan ice creams, the texture of this sorbet is a little “different”. It will need to sit out for 5 – 10 minutes before it can be scooped. Keep that in mind when serving.
WhitneySmith.Etsy.com creates delightful ceramics. This sweet little cupcake stand is just one of the charming things you’ll find in the shop.
