13/4 cups peeled and chopped kiwi (from about 6 kiwi)
1 tablespoon fresh lime juice
½ cup prepared tropical fruit green tea*
½ teaspoon unflavored gelatin
½ cup cold Champagne, divided
½ cup lemon-lime soda
Garnish: kiwi slices and fresh mint leaves
Instructions
In a small bowl, mash the zest with 1 teaspoon sugar.
In a small saucepan over medium- high heat, combine ¾ cup sugar, water, and corn syrup; bring to a boil. Cook, stirring, until the syrup is clear, about 6 minutes. Remove from heat, and let cool to room temperature.
In a blender, puree the sugared zest, cooled sugar syrup, kiwi, lime juice, and prepared tea. Freeze the kiwi mixture in an ice-cream maker according to the manufacturer’s instructions. Place in freezer.
In a small bowl, sprinkle the gelatin over ¼ cup Champagne. Let soften for 1 minute.
In a small saucepan, combine the remaining ¼ cup sugar, remaining Champagne, and soda. Bring to a boil, then remove from heat. Add warm Champagne mixture to cold gelatin mixture, and whisk to dissolve gelatin.
Divide the gelatin mixture among 4 (6-ounce) teacups. (Gelatin will be soft.) Refrigerate until set, about 3 hours. Using a small ice-cream scoop, place 3 scoops of prepared kiwi sorbet into each cup. Garnish with kiwi slices and mint leaves, if desired.
Notes
*We used used Mighty Leaf Green Tea Tropical.
Recipe by TeaTime Magazine at https://teatimemagazine.com/tropical-sorbet-spritzer/