Tea & Lemon Ice

Brewed tea and fresh lemon juice freeze into a light, icy treat that lands somewhere between sorbet and granita. The carbonated water and beaten egg white give it an airy texture that keeps it from turning into a solid block.

Use a strong, fragrant tea here. Earl Grey works beautifully with the lemon, and so does jasmine. Weak tea disappears once frozen, so brew it bold.

When you make the sugar syrup, include the lemon rind (just the yellow part, no white pith) to pull out those bright citrus oils. Let the syrup cool completely before mixing everything, or you’ll melt the fizz right out of the carbonated water.

If you don’t have an ice cream maker, freeze the mixture in a shallow dish. Once solid, break it up and beat it until doubled in volume, then freeze again. This second freeze gives you that smooth, scoopable texture. Pull it into the fridge 30 minutes before serving so it softens just enough.

Chef Tips

• The egg white adds body and prevents iciness. Beat it lightly with the carbonated water, just enough to combine, not until frothy.
• A shallow metal pan freezes faster and more evenly than a deep container.
• Serve in chilled glasses for the best presentation. It melts fast once scooped.

Variations

• Try chai tea for a spiced version with warm cinnamon and cardamom notes.
• Add a tablespoon of gin or vodka before freezing. The alcohol lowers the freezing point and keeps the texture extra smooth.
• Swap lemons for limes and use green tea for a completely different flavor profile.