Bellini Sorbet

Beautiful food photography: a small bowl filled with the intense peach flavour of Bellini sorbet. Recipe made using Tetley Bellini tea.

The intense peach flavour of our Bellini Sorbet makes this dessert an elegant end to any summer meal.

Preparation time: 5 minutes
Cook time: 5 minutes
Total time: 9 hours
Difficulty: Medium
Serves: 6



  • 2 cups (500 mL) water
  • 1 cup (250 mL) granulated sugar
  • Pinch of salt
  • 8 Bellini Peach Orange Tea tea bags
  • 2 tbsp (30 mL) lemon juice


  • 1 peach, finely chopped
  • 1 cup (250 mL) raspberries


  1. Pour the water into a large saucepan and bring to a boil.
  2. Stir in sugar and salt.
  3. Add the tea bags and remove from heat.
  4. Steep, covered, for 5 minutes.
  5. Squeeze the tea bags to release as much liquid as possible and discard.
  6. Cool to room temperature.
  7. Stir in lemon juice.
  8. Pour into a 9-inch (2.5 L) square metal baking pan.
  9. Freeze for 4 hours or until firm.
  10. Break into chunks and transfer to a food processor.
  11. Purée until smooth.
  12. Scrape into an airtight container.
  13. Freeze for at least 4 hours or until firm.


  • For a mint Bellini sorbet, use 6 Bellini Peach Orange Tea tea bags and 2 Pure Peppermint Tea tea bags.
  • As an alternative to using a metal baking pan to store the sorbet, you can also pour the mixture into a standard ice cube tray which produces easy to handle frozen cubes for puréeing.
  • Can be prepared and stored in the freezer for up to 1 week.


Per serving: 149 calories, 0 g fat, 0 mg cholesterol, 18 mg sodium, 39 g carbohydrates, 1.5 g fibre, 35 g sugars, 0.5 g protein.