|Green Tea and Raspberry Sorbet|
Tea is one of the oldest drinks in the world, and has traditions entrenched many cultures. We are so lucky to have a huge variety to choose from, but today I am just talking about green tea.
GREEN TEA leaves are blessed with catechins, the gatekeepers of wondrous amounts of antioxidants, as well as anti-inflammatory, anti-carcinogenic, and antibacterial properties. That’s right, drink some green tea and reduce your risk of colon, skin, lung, prostate and breast cancer; and the likelihood of cardiovascular disease and neurodegenerative disease. And slow adverse effects of ageing while you’re at it!
But why stop at drinking it as a tea. The Food Matters Project recipe for this week – Raspberry Cabernet Sorbet, inspired me to to make a green tea, raspberry and mint version. Cracker-packed full of antioxidants, this sorbet is a delicious little dairy-free treat. Wrong time of year for sorbet? Not on hot apple pie!
Green Tea and Raspberry Antioxidant Sorbet
Makes about 2 cups
1 tablespoon good quality green tea
10-15 mint leaves, roughly chopped
225g raspberries (frozen)
1/4 cup silken tofu (or coconut milk)
1-2 tablespoons maple syrup
Pour 1/2 cup boiling water onto the green tea and steep for 10 minutes.
Pop the raspberries, tofu and maple syrup into a food processor or blender and process until just combined (you will probably need to scrape down the sides).
Drizzle in 5 tablespoons of the strained, cooled green tea infusion and add the mint leaves and process just enough to combine. Don’t overprocess or it will turn into a raspberry liquid!
Serve straight away. You can freeze and serve later, but be sure to allow time for it to soften before serving (anywhere from 15 – 30 minutes or more depending on the temperature).