Quince & Earl Grey Sorbet

Ingredients

• 550 g Cooked quince purée (Unsweetened)
• 280 ml Water (Plus a splash for cooking the quinces)
• 150 g Sugar
• 5.5 g Loose-leaf Earl Grey tea (Source specifies 5–6 g)
• Salt (A pinch)
• Quinces (For the purée; amount not specified. Peel optionally, remove cores and seeds, and cut into small pieces.)

Steps

1. 1

   Wash the quinces. Peel them if desired, remove the cores and seeds, and cut the fruit into small pieces.

2. 2

   Put the quince pieces in a covered saucepan with a splash of water. Cook gently for 25–40 minutes, until completely tender.

3. 3

   Blend the cooked quinces until smooth, then weigh out 550 g of unsweetened purée.

4. 4

   Heat 280 ml water to around 90°C.

5. 5

   Add the loose-leaf Earl Grey tea to the hot water and steep for 3–4 minutes. Strain out the tea leaves.

6. 6

   Blend the strained tea with the quince purée, sugar, and a pinch of salt until combined.

7. 7

   Refrigerate the mixture for at least 4 hours.

8. 8

   Churn the chilled mixture in an ice cream maker until smooth.

9. 9

   Transfer the sorbet to a container and freeze for 3 hours.

Notes

Serve on its own or with a cheese board. The source does not specify the quantity of whole quinces or the amount of water used to cook them; use enough fruit to yield 550 g purée and only a splash of cooking water.

Nutrition per serving

• dessert
• sorbet
• dairy-free
• vegan
• frozen
• churned
• autumn