I might just play on adding alcohol later on but this slushy-type sorbet was the perfect accompaniment to our grilled burgers and zucchini. Next time we grill we have to eat outside... it's just been sooo nice lately. And it's light all the way until 8pm! I love summer!
Source: Cooking Light June 2008
Lemonade Iced Tea Sorbet
- 2 cups boiling water
- 4 regular sized tea bags (I used the recommended English Breakfast)
- 3/4 cup sugar
- 3/4 cup fresh lemon juice
- 1 cup ice water
- mint sprigs and sliced lemon for decoration
Pour tea mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's directions. Spoon sorbet into a freezer-safe container. Cover and freeze until firm, about 1 hour. Garnish with mint sprigs and lemon if desired.
Eight 1/2 cup servings at 1 WW point each
And a picture of our delicious dinner... Ground sirloin burger, grilled onions, fresh roma tomatoes on a light english muffin with a side of grilled zucchini :)