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Blackberry & Black Tea Sorbet

In the heat of summer, we all enjoy some cool refreshing desserts. Rather than indulging in ice cream, try making fruit sorbet. It's quick and easy, healthy and will cool you down in an instant. It's a great treat for when you have guests over, as well. Thanks to Debbie Hughes, a pastry chef at Greens restaurant in San Francisco, who shared this recipe online. She recommends using Darjeeling or Assam tea but we decided to change it up and recommend using our Vanilla Tranquility black tea.

Tea Used

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In a blender, whirl blackberries until puréed. Pour through a fine strainer into a bowl, pressing pulp with a spatula to extract as much juice as possible; you should have 2 cups purée. Discard solids. Whisk tea and sugar into purée. Cover and chill until cold, at least 3 hours or up to 1 day.

Freeze in an ice cream maker (at least 1 1/2-qt. capacity) according to manufacturer's instructions until machine stops or dasher is hard to turn. Transfer sorbet to an airtight container and freeze until firm, about 3 hours.

It's that simple!