Makesabout 3 1/2 cups
- Active time:5 min
- Start to finish:1 1/4 hr
ADAPTED FROM DANIEL PATTERSON
April 2008
This recipe is a component of the Peach-Jasmine Sorbet. Watch this Diary of a Foodie episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.
-
3
cups
water
-
1
cup
sugar
-
2
tablespoons
jasmine pearls for tea
-
Bring water and sugar to a simmer in a 2-quart saucepan over medium-high heat, stirring until sugar has dissolved. Add jasmine pearls and remove from heat. Let steep 10 minutes, then strain through a fine-mesh sieve into a bowl and chill until cold, at least 1 hour.
Cook’s note: Syrup can be chilled up to 1 day before
making sorbet.
