- 3 cups water
- 2 1/2 tablespoons fine-quality jasmine tea leaves
- 3/4 cup plus 2 tablespoons sugar
- In a small saucepan bring water to a boil. Add tea leaves and remove pan from heat. Cover pan and steep tea 5 minutes. Add sugar, stirring until dissolved, and strain tea through a fine sieve into a bowl. Chill tea, covered, until cold and freeze in an ice-cream maker. Sorbet may be made 1 week ahead.