cherry darjeeling tea lemon sorbet

darjeeling tea cherry lemon sorbet

Cherries make a happy sticky red mess whether you're eating or working with them in the kitchen. The juicier they are, the bigger the mess they make. I know this from first hand experience because I was still finding a few red spots today even though I thought I had done a superb job of cleaning up after myself! I might need one of those hazmat style protection wraps for my kitchen or one big "kitchen bib". But don't let the mess scare you off, this sorbet will make you very happy this summer.


I added a good dose of dark Indian tea leaves, the Darjeeling kind and infused the woody tea flavors into the sugar syrup before mixing it in with the fresh lemon juice and cherries. Once you make it, you can do what I did, serve it for tea in tea cups. It felt somewhat appropriate.....

cherry halving

Tea really does make everything better but it makes good things even better! 

lemon juice squeezing

Here are some of favorite food links of the week,

cherry darjeeling tea lemon sorbet

cherry darjeeling tea lemon sorbet

yields: 4-6 servings


1 cup water
1 cup (7 3/8 ounces) sugar
1 tablespoon darjeeling tea leaves
5 3/4 ounces fresh ripe cherries, cleaned, sliced in half with stalks and stones removed
1/2 cup lemon juice, freshly squeezed

1. In a medium sized saucepan bring the water, sugar and tea leaves to a boil on a medium high flame to prepare a simple syrup. Once the liquid reaches a rolling boil, remove from the stove and strain the liquid through a tea strainer and discard the tea leaves. Keep the strained syrup aside until ready to use.
2. Place the cherries and lemon juice in the bowl of a food processor and pulse until the cherries have formed a smooth puree. You can do this with an immersion blender too, just pulse until the cherries are completely pureed. Strain the puree through a sieve and press the pulp in the strainer with a spoon to squeeze as much fruit pulp as you can out. Save the fruit bits left behind in the strainer (I add them to pancakes or muffins or just eat them raw). With a whisk mix the strained cherry puree into the tea infused simple syrup to prepare the sorbet base.
3. Place the sorbet base into a clean gallon ziplock bag. Seal the bag airtight and place it an ice water bath for 20 minutes to cool completely. 
4. Pour the chilled sorbet base into the frozen canister of your ice cream maker. Churn for about 20 minutes or until the sorbet is completely formed, it will acquire a slightly milky pink color. Transfer the sorbet to an airtight freezer safe container and cover with a layer of parchment paper. Press the surface of the paper gently to remove any trapped air bubbles. Freeze for at least 4 to 6 hours to firm completely before serving.

pasta frolla and tart au citron

It is always an exciting feeling when your work is featured or mentioned anywhere and anytime. This time the wonderful people at Foodista featured A Brown Table as blog of the day at their website. Over the past seven months, I have learned so much. But beyond honing any blogging skills, I have made so many friends along the way. That is the most unique reward about maintaining a food blog.

Another fun learning experience over the weekend involved a bit of playing around with my camera. I tried a couple of shots with a new telephoto lens that I received for Christmas. I am sharing some of those images from that trial. My inner nerd was fascinated that my lens could pick up some of the intricate details of the moon.

Now coming back from the moon to planet Earth. This post is more about one of the easiest pastry dough recipes than it is about lemon curd fillings. Pasta frolla is fast, simple and quick making it a great choice for dessert pastry bases. Made with eggs and a little sugar, this dough takes on a yellow tinge and makes for a delicious tart with a mild sweet taste.

pasta frolla pastry

yields : 6 tartlets


2 cup unbleached all-purpose flour
1/3 cup sugar
a pinch of salt
2 large eggs
1 stick of unsalted butter, chilled 

1. Whisk all the dry ingredients together in a bowl. Chop the butter into cubes and add it to the dry ingredients. 
2. On a lightly floured surface combine all the ingredients together by hand or with a food processor.
3. Lightly beat the eggs and add to the flour mixture. Knead the ingredients to form a ball of dough. Cover with cling film and store in the refrigerator for at least 30 minutes before using. The dough can be frozen for up to 1.5 months and thawed in the refrigerator overnight before use.

tart au citron

yields : 6 tartlets


1 teaspoon cornstarch
2 tablespoons water
1/4 cup fresh lemon juice, strained
1/2 teaspoon fresh lemon zest
4 large eggs
1 cup sugar
1/2 stick of butter, chopped

1. Bring a pot of water to boil in a stockpot. Whisk the cornstarch and water in a small bowl to form a slurry and keep aside.
2. Whisk the eggs and sugar at a high speed in a large heatproof glass bowl and whose bottom can fit the top of the pot. The eggs and sugar should become light and fluffy. 
3. Add the lemon juice, zest, cornstarch slurry and butter and continue to whisk at a high speed. Move the bowl on to the top of the pot taking care to make sure the boiling water does not come into contact with the base of the bowl. Keep whisking the mixture till it begins to thicken. This will occur slowly but you must not stop whisking. Once thickened to a custard like consistency, remove from the pot and allow to cool. This can be prepared a day ahead and refrigerated. 

Assembling the tart

1. Grease six 3 inch tartlet pans with melted butter. Using a rolling pin, roll out the dough on a lightly floured surface and then line the tartlet pans with the sheet of pastry. Cut and trim off any excess off the edges of the  top of the tartlets. 
2. Prick the surface of the pastry with a fork and bake blinded with pie beads or dried beans for 10 minutes at 375F in a preheated oven. Remove the tartlets and fill them immediately with the lemon curd. Garnish with slivered almonds if desired and put them back in the oven for another 8-10 minutes. Remove from the oven and let them cool in the pans. Remove the tartlets from their pans and refrigerate for at least one hour before serving.