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This month’s Recipe Redux challenge is to replicate a dish from a vacation, but make it healthier. I didn’t have to go back far to come up with my idea for this recipe.
Earlier this month, I enjoyed a family vacation to Hershey, Pennsylvania. I ate a lot of chocolate, as you might imagine, but the one thing I was most inspired to replicate was a drink my husband ordered at the Hershey Pantry. They served him a glass of unsweetened iced tea with a scoop of lemon Italian ice floating on top. As the Italian ice melted, it sweetened and “lemoned” the tea. It looked great in the glass, and it tasted even better. As the frugal one in the family, I of course just ordered a glass of water with my dinner that night. But I kept thinking about that iced tea. . .
So here’s my homemade version with lemon sorbet as the topping. And I’m happy to report that the cost of my version, which serves four, is less than what we paid for that one drink at the restaurant.
Iced Tea with Lemon Sorbet
- 3 tea bags
- 6 cups water
- 1 cup lemon juice about 4 lemons
- 3/4 cup honey
- 1/2 cup water
- Steep the tea bags in hot water. I like to fill a pitcher with water and tea bags and put it outside for 2 or 3 hours on a hot summer day. You could also just boil some water on the stove and insert the tea bags until the tea is as strong as you like it.
- To make the sorbet, stir together the lemon juice, honey, and water. If you have an ice cream maker, churn the sorbet according to the manufacturer’s instructions and freeze for at least 2 hours in an airtight container. If not, simply freeze the mixture in an airtight container without churning.
- Divide the tea among 4 glasses. Top each glass with a generous scoop of sorbet.
Iced Tea with Lemon Sorbet Price Breakdown
The cost of this batch of iced tea with lemon sorbet is $2.64, or $.66 per serving. The restaurant version of this drink costs $2.75 per serving, and I can only imagine what ingredients were used in their Italian ice.