• 3 tea bags of Dilmah Vanilla tea
• 4 tea bags Dilmah Earl Grey Tea
• 1l water
• 300g Sugar
• 2 spoons of glucose (dextrose)
• Stabilizer for the sorbet
Boil the water with the sugar and the glucose, add
the lemon juice and make the tea bags soak in it for
a couple of minutes. Put it in the fridge for a night.
Then stir sorbet stabilizer through the mixture.
Serve with lychee and decorate with mint leaves.