Lemonade Iced Tea Sorbet

There's no better way to kick off the start of summer than by combinubg some of the most refreshing parts of summer - ice tea, lemonade, and frozen treats.

This tasty treat makes up quick in an ice cream maker but must chill for an hour before serving. The taste is a perfect blend of citrus and tea and is a great way to beat the heat and quench your thirst. It's the perfect mix of tart and sweet. The best part is each half cup serving is only 78 calories. Can't beat that!

Recipe from Cooking Light, photo by me.

Lemonade Iced Tea Sorbet

2 cups boiling water

4 regular sized tea bags (CL recommends English Breakfast but I just used what was on hand)

3/4 cup sugar

3/4 cup fresh lemon juice (I used just a touch more as I strained out the pulp)

1 cup ice

mint sprigs for cuteness (I omitted)

Combine boiling water and tea bags in a large bowl; steep for 5 minutes. Discard the tea bags. Add sugar to the tea mixture,, stirring until sugar dissolves. Cool completely. Stir in juice and 1 cup ice water. Chill 1 hour. (I put it in the freezer for 15 minutes)

Pour tea mixture into the freezer can of an ice-cream freezer ; freeze according to manufacturer's directions (I used my KA attachment and it took 18 minutes). Spoon sorbet into a freezer-safe container. Cover and freeze until firm, about 1 hour. Garnish with mint sprigs if desired.

Yield: Eight 1/2 cup servings.