Preparation:
Pour 300 ml boiling water over the fruit tea blend and leave to infuse for 30 minutes. Leave the tea to cool. Place the frozen fruit together with the tea and the desired amount of sugar in a powerful blender and blend for 3 minutes on the highest setting. The result is a fresh, icy, sweet and sour fruit sorbet.
Extra Tip: PROTEIN ICE CREAM
For a milkier, creamier version, you can add 30 g of egg white powder. Irresistibly fresh and delicious!