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Sugarfree blueberry sorbet

Put the white blueberry tea in a tea strainer and hang it in a teapot or something similar. Bring the water to a boil in a kettle or saucepan and pour it over the white tea. If you want your sorbet a little sweeter, add erythritol and stevia to the teapot immediately after pouring it and stir well. You can also just use stevia. Let the tea steep for 2-3 minutes and then remove the tea strainer. Let the tea cool down completely, fill it into a large, sealable jar and then place it in the freezer for 60 minutes.

Meanwhile, lightly whip the egg white (not stiff) and carefully fold it into the frozen tea after the 60 minutes. In the next step, puree the washed (or frozen) blueberries with a little lemon juice and zest. Now fold in the blueberries and put the almost finished sorbet back in the freezer. Now you should stir the sorbet with a spoon every 30-60 minutes. After about 3 hours the sorbet is ready to eat. But decide for yourself when it has the right consistency for you (it may take less or longer for you).

To serve, divide the sugar-free blueberry sorbet into 4 bowls and garnish with a few fresh blueberries. You can also leave part of it in the freezer and enjoy it on another day. Then let it thaw a little before serving. If you have an ice cream machine available, you can mix the cold tea with the lightly whipped egg white and the pureed blueberries and then pour it into the ice cream machine. This will do the rest.

Ingredients for 4 servings:

  • 600 ml of boiling water
  • 2 tbsp white blueberry tea
  • optional: 2-3 tbsp erythritol + 1 tsp stevia, liquid
  • 2 egg whites
  • Juice & zest 1 organic lemon
  • 300 g blueberries, fresh or frozen
  • A few blueberries as a topping