175g sugar
3 Tick Tock Earl Grey Rooibos teabags
275ml water
6 blood oranges, juiced
1 lemon, juiced
Prosecco, chilled
Orange peel
Place the sugar, Tick Tock Earl Grey Rooibos teabags and water in a pan and bring to the boil. Stir continuously until all the sugar has dissolved, then leave to simmer for a further 10 minutes.
Take off the heat and remove the teabags. Leave to cool completely.
Once cool, add the juice of the blood orange and lemon.
Transfer into a bowl or container and store in the fridge until chilled (at least 4 hours), then churn in an ice cream maker following the manufacturer's instructions (usually about 20 minutes).
Once frozen add a scoop of sorbet to a coupe glass, fill the glass with prosecco and garnish with the orange peel.
Equipment
Ice cream machine
