I’m a big tea lover! I drink a cup of tea almost everyday. Right now while I write this post I’m drinking lychee white tea and it’s so good! I believe there is nothing better than enjoying a comforting and tasty cup of tea. I also like to use tea in a variety of different recipes to add wonderful flavor and fantastic health benefits to my recipes.
The dairy-free sherbet recipe I’m sharing today is made with Zhena’s Gypsy Acai Berry tea which is one of my favorite teas. This caffeine-free red tea is a delectable organic blend of Rooibos, rosehip, hibiscus, orange peel, lemongrass, Sambazon acai berry, essential oil of mandarin, and peach. This tea is an excellent source of antioxidants, vitamins, and minerals.
All of Zhena’s Gypsy teas are certified organic, certified fair-trade, eco-friendly teas. Zhena’s Gypsy Tea produces hand-crafted, premium quality, all natural and organic healthy infusions which stimulate the palate and delight the senses. All of the teas are nurtured, cultivated and hand processed by tea artisans and are available in loose leaf or in couture tea sachets made from hemp or 100% biodegradable GMO-free corn silk.
All of Zhena’s Gypsy tea products are made fresh with expertly blended organic leaves, herbs, fruits, flowers, spices, and essential oils. Their blends are also certified GMO and allergen free, 100% natural and do not contain petrochemicals, dyes, artificial fragrances or preservatives.
I had the pleasure of meeting the founder Zhena at a WOTGG event and she is truly passionate about sourcing the best for her artisan tea blends. Her company provides fair wages, healthcare, guaranteed maternity leave, childcare, literacy, better working conditions, and autonomy for all of her tea growers. I recommend you support this fantastic company and try all of their different varieties and decide which ones are your favorites.
For this sherbet recipe I steeped the acai berry sachets in organic hot coconut milk blended with vanilla bean and cinnamon which infuses the creamy milk with a lush berry floral flavor. This tea infusion gets blended with tart red cranberries, banana, and essential orange oil for an unforgettable sweet-tart taste sensation! This tasty, creamy sherbet is in my new cookbook “Deliciously Holistic” which will be released in April 2013.
Enjoy this vibrant-colored delectable sherbet anytime you want a healthy dessert that will satisfy your sweet tooth without any guilt.
If you like this recipe and would like to contribute to the conversation, please take a moment to leave a comment.
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ACAI BERRY CRANBERRY TEA SHERBET
Dairy-Free, Gluten-Free, Vegan, Vegetarian, Paleo
Makes around 2 pints
2½ cups organic coconut milk
Seeds and pod from 1 vanilla bean
¼ teaspoon cinnamon
Zhena’s Gypsy Tea Acai Berry—use 2 tea sachets
1¼ cups raw coconut nectar or coconut sugar
4 drops essential orange oil–optional
3 cups cranberries
1 small banana—organic or fair-trade
1. In medium saucepan add coconut milk, pod and seeds from 1 vanilla bean, and cinnamon and stir to combine. Bring mixture to a low simmer on medium heat. Once milk is hot add the tea sachets and stir. Turn heat to low and let tea steep for 3–5 minutes. Remove vanilla pod and tea sachets from coconut milk and stir in coconut nectar or coconut sugar and orange oil. Cool tea infused milk for around 10 minutes.
2. Add cooled milk into blender container with cranberries and banana. Blend sherbet until smooth. Taste and add more agave or coconut nectar if you like the sherbet sweeter. Strain sherbet thru fine-mesh strainer to remove any cranberry skin. Chill sherbet for at least 4 hours or overnight. Pour chilled sherbet into a chilled ice cream maker and freeze according to manufacturer’s directions. Enjoy immediately.
3. If you don’t own an ice cream maker, chill the tea infused coconut milk and use frozen cranberries and banana. Blend ingredients in blender until smooth and sherbet can be consumed immediately after blending. It will have the consistency of soft-serve ice cream. If you like it firmer, place in airtight containers and freeze until firm. If you store the sherbet in the freezer, make sure you place in refrigerator for 15 minutes to soften before eating because sherbet will become very hard in the freezer. Sherbet lasts for 3 weeks covered in the freezer.