Jasmine-Honey Sherbet

Ingredients

• 0.8 cup half-and-half 
• 0.8 cup honey 
• 0.1 teaspoon juice of lemon 
• 0.3 cup sugar 
• 3.5 cups warm jasmine tea green brewed

Equipment

• bowl
• whisk
• ice cream machine

Directions

1. In a large bowl, whisk together the tea, half-and-half, honey, sugar, and lemon juice. Cover and chill until cold, at least 3 hours or up to 1 day.
2. Freeze in an ice cream maker (at least 1 1/2-qt. capacity) according to manufacturer's instructions until machine stops or dasher is hard to turn.
3. Transfer sorbet to an airtight container and freeze until firm, about 3 hours.