1 cup golden syrup
1 cup water
12 teabags (tea removed, about 6 TBS)
½ cup caster sugar
2 cups whole milk
½ tsp cooking salt (1/4 tsp table salt)
Combine syrup and water and bring to the boil. Remove from heat and add tea leaves. Cover and let steep for 10 minutes. Strain out tea leaves and put syrup in a bowl or container. Refrigerate tea syrup for 2 hours. Churn in an ice cream maker. Looks a bit, urm, yuck. But we shall see…won’t be very auspicious if my first recipe for #365recipes is a #cookingdisaster…
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*Yes, I know it is spelt “sherbet”, but I am American and I say “sher-bert”, so I spell it “sherbert”; it’s Brits and Aussies who pronounce it with the “r” and neglect to include it in the word**.
**If you doubt me, just think about “miner” and “myna/mynah”. Two VERY different birds. Ask an Aussie about them, and there are “r”s EVERYWHERE#–“my-nerrrrrrrr”?!?!?! Really?^Same thing for “leprac
#file under #petpeeve?
^Same thing for “leprechaun”. Americans say “lepre-cahn”. Aussies say “lepre-corn”. Where did that “r” come from, I ask you? So strange.##
##otherwise, I love the Australian accent!
Modified from Milk Tea Sherbet by Max Falkowitz http://www.seriouseats.com/recipes/2012/08/milk-tea-sherbet-recipe.html
Dr Maggie J Watson 