• 1 teaspoons Dilmah t-Series Natural Ceylon Ginger Tea
• 50ml Sugarcane juice
• 5g Crushed Black Pepper
• 5ml Ginger Juice
• 180ml Hot water
Prepare the Ginger Spice tea in a pot. Bring the Sugarcane juice to a boil in a sauce pan and add the crushed Black Peppercorn. Remove from fire and add Ginger Juice and Ginger Spice Juice. Cool it down and put it in the sorbet machine for 30mins to prepare the sorbet.
Garnish – Thinly sliced ginger on sugarcane stick, crushed Black Pepper and fresh Tea leaves