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Rooibos Sorbet with Prosecco Recipe
Prep time: 5 hours Serves: 4

Blood Orange Rooibos Sorbet with Prosecco

This blood orange rooibos sorbet recipe makes the perfect citrussy dessert. Enjoy a scoop on its own or be decadent with a top-up of chilled prosecco.
Made with Earl Grey Rooibos
Ingredients

175g sugar
3 Tick Tock Earl Grey Rooibos teabags
275ml water
6 blood oranges, juiced
1 lemon, juiced
Prosecco, chilled
Orange peel 

METHOD

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

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