Rooibos & Honey Sorbet
Posted on: December 10, 2025, in News
Ingredients
- 1.5l water
- 300g honey (200g for less sweet)
- 6 x rooibos teabags
- 2 egg whites (if using less honey, add extra egg white)
Instructions
1. Place water, honey and teabags in a large pan.
2. Heat gently until the sugar has dissolved and the liquid is just simmering. Simmer for 5 minutes.
3. Allow the mixture to cool completely. Strain into a shallow freezer proof container and freeze
until the edges are frozen but the middle is still slushy.
4. Whisk the egg whites until just beginning to hold their shape.
5. Scoop the sorbet out into a large mixing and whisk to break up the ice crystals. Add the egg
white and whisk again.
6. Return to the container and freeze. The sugar and egg white content stops the sorbet from
freezing solid, so scoop into glasses straight from the freezer and serve immediately.
For an alcoholic twist add a shot or 2 of vodka for a neutral flavor or a smokey bourbon for a kick
caramel flavor. This will affect the setting of the sorbet so you should leave out the egg white or reduce
to only 1.