- 2 Earl Grey teabags
- 1 t rose-water
- 3 egg whites
- 3 T Earl Grey syrup
To a deep saucepan add 2 T lemon zest, 1 cup freshly squeezed lemon juice, 200 g sugar and 2 Earl Grey teabags. Bring to a boil, then turn down the heat and simmer until syrupy. Remove from the heat and allow to cool before adding 1 t rose-water. (Makes 1¼ cups syrup).
Using an electric beater, whisk 3 egg whites, adding 3 T of the Earl Grey syrup as you go, until soft peaks form. Transfer the egg-white mixture to a container and freeze for 3 hours.
Remove from the freezer and beat again. Repeat the process then return to the freezer until ready to serve. (Makes 2 cups sorbet).
To serve: Add a little syrup to each glass. Top with sparkling mineral water then add a dollop of sorbet froth. Garnish with basil flowers.