Rooibos Tea and Lemon Sorbet

Sorbet is a frozen dessert, made from sweetened water and flavouring. You can play a lot with all the different flavours you get from all the lovely fruits available. I have made Sorbet at the beautiful Au De Hex Estate while I was employed during my time with them. We used to serve it at functions somewhere in-between the courses. I remember very well making a raspberry flavoured one. From my Chef school days I remember we also made this during special functions. The purpose of the Sorbet: To cleanse the palet in-between the different food courses served. The guests could then clearly taste the lovely food on a fresh palette. With no strong after taste of previous courses. The key to making sorbet is that it must not be too icy - the reason for it will be not using enough sugar. You do not want to use too much sugar, then it will be almost like the slush puppies from the Cinema! Popular flavours for Sorbet as: Mango, pineapple, watermelon, strawberry, raspberry and lemon. Which in my case I make a bit South-African style by adding Rooibos tea bags with the lemon. Absolutely delicious. You do not need an ice-cream machine for this recipe but do remember to stir every hour and a half for 4 times.