Cherry & Raspberry Black Tea Sorbet with Clusters


  • 6 black tea bags
  • 250g frozen cherries (pitted)
  • 250g frozen raspberries
  • 220g caster sugar
  • Juice of 1/2 lemon
  • 4 egg whites, lightly whisked
  • Carman's Blueberry, Coconut & Almond Clusters to serve


  • Preparation time: 20 min
  • Cooking time: 4 hours freezing
  • Serves: 6-8
  1. Bring a kettle of water to the boil.  Pour 2 ½ cups of boiling water, add tea bags and allow to steep for 10 mins.  Remove tea bags.
  2. Combine tea with raspberries, cherries and caster sugar in a saucepan.  Place over a medium heat, bring to a boil then reduce heat to low and cook, stirring regularly, for 4-5 mins.  Remove from heat, stir through lemon juice then strain through a fine sieve and discard raspberry seeds.
  3. Pour the strained mixture into a large, rectangular container/tray (as big as can fit into your freezer) and freeze for 3-4 hours until just hard.  Break up and place into a food processor with the egg whites.  Blend until icey and smooth.  Spoon back into a container and freeze until ready to serve.
  4. Serve scoops of the sorbet topped with Carman’s Blueberry, Coconut and Almond Crunchy Clusters.


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