After my Thanksgiving excesses, I needed to atone. I also needed to shake my head clear of the pumpkin-spiced everything clouding my culinary imagination. I needed refreshment, lightness, something completely different. I also needed new tea, so I set out for Chinatown.
- Yield:8-10 (makes a generous quart)
- Active time: 15 minutes
- Total time:35 minutes, plus an overnight chill
- 4 cups freshly-drawn filtered or bottled water
- 1 cup sugar
- 4 tablespoons jasmine pearls
- 2 tablespoons food-grade dried rose petals
- 2 star anise "petals"
- 2 teaspoons lime juice
- Zest of one lime
- Optional additions for serving
- 1 15 oz. can coconut milk
- 1 cup cooked and drained tapioca pearls (about 1/2 cup dried)
In an electric kettle or a small saucepan, heat water to 180°F. Do not bring to a boil now or at any time while making the sorbet, or base will turn bitter and take on a "cooked" flavor.
In a 2 quart saucepan, combine sugar, jasmine pearls, rose petals, and star anise. Pour on water and stir until sugar is dissolved. Put pot on lowest possible heat and let steep for 10 minutes. Pour tea through a strainer into a container and add lime juice and zest. Cover and chill overnight or until very cold, then churn according to your ice cream maker's instructions. Freeze sorbet for an additional two to three hours or until fully set before serving.
To serve with coconut broth, pour 3 to 4 tablespoons of coconut milk into small serving bowls, top with two small scoops of sorbet, and add 1 to 2 tablespoons of tapioca pearls. Serve immediately.