FIVE WAYS WITH TEA

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Sorbet, gin, a delicious chocolate torte – try our fresh ideas

SCENTED TEA GIN

Put 1 tbsp loose earl grey tea in a large jug. Pour over a 700ml bottle gin and stir for about 45 seconds. Strain through a tea strainer, then strain again through muslin to remove all trace of the leaves. Pour back into the gin bottle to store – it will keep for a couple of months. Serve shaken with, or over, ice. Makes 1 bottle.

EARL GREY SORBET

Bring ON|DNCEM GCTN ITG[ VGC, 150g golden caster sugar and 150g liquid glucose to the boil in a pan. When the sugar and glucose have dissolved, strain into a jug and leave to cool completely. Pour into an ice cream machine and churn until frozen, then transfer to a freezer-proof container and freeze. Serves 2.

CHAI

Heat 2 mugs of milk in a pan over a very low heat. Empty 2 English breakfast tea bags into the pan, then add 6 cracked cardamom pods, ½ cinnamon stick, a grating of fresh nutmeg and 2 cloves. Sweeten with 2-4 tsp light brown soft sugar, then leave to infuse, but not boil, for 10 mins. Strain into mugs. Serves 2.

CHOCOLATE & EARL GREY TORTE

Stir the leaves from 2 earl grey teabags into 100ml hot milk. Melt 250g dark chocolate with 200g butter in a bowl over a pan of barely simmering water. Stir in 140g ground almonds, followed by

6 egg yolks and the milky tea. Beat 6 egg whites until stiff, then beat in 200g caster sugar. Fold through the chocolate mix and scrape into a buttered and lined 22cm loose-bottomed tin. Bake for 30-35 mins at 180C/160C fan/gas 4 – it should still have a slight wobble. Cool completely. Dust with cocoa and icing sugar, and serve with crème fraîche or cream. Cuts into 10.

TEA BREAD

Pour 300ml hot black tea over

170g each sultanas and raisins and the grated zest of 1 orange. Leave to soak overnight. Heat the oven to 180C/

160C fan/gas 4 and butter and line a 900g loaf tin. Add 2 eggs, 250g self-raising ƃQWT and 200g brown sugar to the soaked fruit, ensuring everything is well combined. Spoon the mixture into the tin >OE` L>łi vŖÀ £ ijÀ Îä ŇĶOEÃ] ŖÀ ÕOEÌĶŃ wÀŇ ÌŖ the touch. Leave to cool in the tin for 15 mins before transferring to a cooling rack. Serve sliced and buttered. To store, wrap tightly and keep in an airtight

Cuts into 10.