26 11 / 2013
Recipe source. This blend of sweet hachiya persimmons and lemon tea is a very interesting sorbet flavor. Important tip: wait for the persimmons to be really gooey squishy ripe before pureeing.
Permalink 2 notes
03 4 / 2012
This recipe is quite similar to the Oolong Tea recipe. I used CTF brand Thai tea which has a freakish amount of orange food coloring in it.
Permalink 103 notes
04 4 / 2011
*I use “919 Series King” dark-roasted Oolong tea leaves with ginseng in it. (Not cheap, though!)
Permalink 64 notes
All images copyright 2012 Lili Chin, All Rights Reserved. Powered by Tumblr and designed by Kcmr.