OMG! Numi makes a tea called White Rose that’s one of my favorite indulgences (it’s kinda pricey and has a bit of caffeine but so very worth both). I bought a box of it not too long ago and had been very sparingly drinking it. Yesterday I was a little bored with my normal ice cream flavors (though the banana ice cream was yummy and Kaluha is a universal favorite!) and fruit sorbets so I thought I’d go with a tea. I plucked the White Rose from the shelf and had just enough tea bags left to make sorbet. I made the tea and sweetened it last night, keeping it in the refrigerator overnight so it was nice and cold tonight when I went to make the sorbet. It is so good that it should be illegal!! Better than green tea and the Earl Gray and I think I like it better than the lavender sorbet, too (though the lavender is still the prettiest sorbet with it’s pale pink color – I wish the photo I found online showcased it’s color). The White Rose tea always gave me that warm, happy feeling and the sorbet makes me feel the same way only in cold form instead of hot. Very, very nice! I also have a box of Numi Ginger Sun (lemon ginger decaf green) and will probably try that as a sorbet sometime soon. And I’m intrigued by the idea of black olive ice cream so that may be in my future as well (though after the goat cheese ice cream fiasco, maybe not. I finally ended up making seafood chowder out of the goat cheese ice cream – it turned out pretty well, though a little sweet).

White Rose Sorbet

6 bags of Numi White Rose Tea
3 1/2 cups almost boiling water
1/4 cup honey
3 Tbs vodka

Steep tea bags in hot water for about six minutes, remove tea bags. Add honey and vodka to the tea. Stir well to dissolve the honey. Chill in refrigerator until cold, at least two hours. Pour tea into ice cream maker according to the machine’s instructions.