You can use any fruit tea in this recipe from A Harmony Healing. Try it with some tea from our Doylestown Food Market Producer of the Month, The Tea Can Company. Recipe is dairy-free, gluten-free, Paleo, vegan, vegetarian. Makes around 2 pints.
2½ cups organic coconut milk
Seeds and pod from 1 vanilla bean
¼ teaspoon cinnamon
Acai Berry tea—use 2 tea sachets
1¼ cups raw coconut nectar or coconut sugar
4 drops orange essential oil–optional
3 cups fresh cranberries
1 small banana—organic or fair-trade
1. In medium saucepan add coconut milk, pod and seeds from 1 vanilla bean, and cinnamon and stir to combine. Bring mixture to a low simmer on medium heat. Once milk is hot add the tea sachets and stir. Turn heat to low and let tea steep for 3–5 minutes. Remove vanilla pod and tea sachets from coconut milk and stir in coconut nectar or coconut sugar and orange oil. Cool tea infused milk for around 10 minutes.
2. Add cooled milk into blender container with cranberries and banana. Blend sherbet until smooth. Taste and add more agave or coconut nectar if you like the sherbet sweeter. Strain sherbet thru fine-mesh strainer to remove any cranberry skin. Chill sherbet for at least 4 hours or overnight. Pour chilled sherbet into a chilled ice cream maker and freeze according to manufacturer’s directions. Enjoy immediately.
3. If you don’t own an ice cream maker, chill the tea infused coconut milk and use frozen cranberries and banana. Blend ingredients in blender until smooth and sherbet can be consumed immediately after blending. It will have the consistency of soft-serve ice cream. If you like it firmer, place in airtight containers and freeze until firm. If you store the sherbet in the freezer, make sure you place in refrigerator for 15 minutes to soften before eating because sherbet will become very hard in the freezer. Sherbet lasts for 3 weeks covered in the freezer.