Once Ramadan is over, most of the households in the Middle East would have a leftover pack or half pack of dried apricot sheets, after making the Qamardeen drink. At least, I do. Most of the time, I end up drinking all of the leftover juice, so I make it in small batches to avoid over indulgence. Hehe… I find Qamardeen a very addictive drink, since I love apricots, whether ripe or dry. So it was no surprise when this trial of making this Qamardeen Tea Sorbet was really loved by me and even the kids!
Instead of just making it a normal sorbet, I spiked it up with some black tea, that was cooled and then blitzed along with the soaked qamardeen sheets. The tea gave it a very subtle taste. After all, I consider sorbets as a very guilt free dessert, since there is no diary in it, even though we would have to worry about the sugar that goes into that. I have kept it minimal since the sheets themselves have some level of sugar. 🙂 If you love sorbets, then here is one made with papayas. Off to the recipe…
Qamardeen Tea Sorbet
- 200 gm qamaruddin sheets half a pack
- 1 + 1 cup water
- 1/2 tsp tea powder
- A squeeze of lemon
- 1/4 cup sugar
- Heat a cup of water. As it boils, add in the tea powder. Boil for a minute and switch off. Squeeze the lemon and allow to cool completely.
- In a bowl, tear down the qamardeen sheets, strain the cooled tea over it and pour the other cup of water. Allow it to soak for around 4 hours.
- Pour the whole mixture along with all the water and sugar and blend till smooth.
- Pour into a bowl and freeze for two hours.
- Pull out and beat well with a fork and put it back for freezing overnight.
- Keep on the counter top for 10 minutes, before scooping out and serving.
Linking this post to Srivalli’s Kid’s Delight – Frozen Foods event…