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Place an 8- or 9-inch square metal pan and a metal spoon in the freezer and freeze until well chilled, about 30
minutes. Pour cold water in a small bowl. Sprinkle gelatin over cold water; set aside. Place tea bags in a large heatproof bowl. Pour boiling water over tea bags. Steep 5 minutes. Remove tea bags. Add gelatin and stir until dissolved. Stir in honey, orange juice, orange zest and salt; mix well. Let stand until mixture is cool. Transfer to the metal pan, spread evenly and return to freezer. Leave the spoon in the pan. Freeze until the edges of the puree are firm and icy, about one hour. Use the spoon to break up the icy areas and stir them into the center of the puree. Repeat the freezing and stirring procedure every 30 minutes until the mixture is frozen, about 2 to 2½ hours. (Or freeze in an ice cream maker; freeze according to manufacturer’s directions.)
Makes 6 servings. |
