Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Thai Iced Tea Sherbet


Thai Iced Tea Sherbet


  • 4 cups whole milk
  • 6 black tea bags
  • 6 cardamom pods, cracked
  • 2 cinnamon sticks
  • 1/2 cup turbinado sugar
  • 1 two-inch slice of fresh lemon grass


  1. Combine ingredients in a sauce pot and bring to a boil, stirring occasionally.
  2. Simmer for a couple of minutes then remove from the burner. Allow to cool while the spices and tea continues to steep.
  3. Transfer to an ice cream maker and freeze according to your machine’s directions.

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