When I was created on Sims, no-one filled up the little gauge that said, homemaker. I am not the cooking, cleaning, fancy food making type. Carmien Tea totally ignored this fact when they asked me to try out their frozen treat recipes for summer.

I’m so glad they did because they sent me so much tea, I’m practically British now. This is a sponsored post BUT as always my views are not for sale, you can buy space on the blog but you can’t really get me to say what you want me to, just ask my parents and my husband.  So let’s get to the recipes, I am giving you the how-to they sent me and my views on the recipe…Spoiler Alert: I NAILED IT: (mostly)

Buchu and Mint Sorbet

2 cups of sugar

1 cup of water

6 tea bags of Carmien Rescue (Buchu and Rooibos)

3 Sprigs of Fresh mint

3 cups of boiling water

3 Tbsp Fresh Lemon Juice

To make Simple syrup:

1. In a medium saucepan, combine the water, sugar and 3 Carmien Rescue tea bags.
2. Bring to a boil.
3. Turn down the heat and simmer until all the sugar has dissolved.
4. Remove tea bags.
5. Let it cool.

To make Sorbet:

1. Steep the remaining 3 tea bags and fresh mint in 3 cups of boiling water for 30 min or until cooled.
2. Add the syrup.
3. Add lemon juice to bring sweetness down and bring out flavour.
4. Pour into freezer safe container and freeze overnight.

This one melted quicker than I would have liked, its icey in texture and really refreshing, it’s the easiest to make and would be a nice palate cleanser between courses if suddenly you find yourself being THAT fancy. I found it too sweet but my mom LOVES the herby flavor so much, she reckons it could be the base of a cocktail. It takes the least ingredients as well so you can be EXTRA on a budget

Chai Turmeric Ice cream

1 x can of Full Cream Coconut milk

1 x can of Coconut Cream

1/4 cup of Maple Syrup

pinch of salt

4 tea bags of Carmien Focus (Rooibos Chai tea with Turmeric)

1 tsp Turmeric

1 tsp of Vanilla Extract

Coconut flakes (optional)

Pepper Corns (optional)

To make the Ice Cream:

1. In a medium sauce pan heat the coconut milk, coconut cream , syrup, salt, turmeric and Carmien Focus over medium heat.
2. Let it simmer for 10 minutes (not boil)
3. Remove from heat and add vanilla. Remove the tea bags when cooled
4. Cover and chill overnight
5. Transfer into ice cream machine and follow manufacturers instructions
6. Scoop  into freezer safe bowl and freeze overnight

Surprisingly this one was my least favourite, not that I hated it, I just liked the others more. Seeing as I am sooo crazy about Chai, this was a bit shocking. I’m putting it down to it being my first time using an ice-cream machine, that it was not as smooth as I wanted it BUT I know that many people I know would love it. It has a coconutty flavour like the desert version of a nice Thai curry.

Greenrooibos, Ginger and Chilli Ice Cream

2 1/2 cups of Full Cream Milk

1 1/2 cups of Heavy Cream

1 cup Sugar

2 eggs

2 tsp vanilla

5 cm Ginger

4 teabags Carmien Revive

pinch of salt

To make Ice Cream:

1. In a medium sauce pan heat the milk, cream, 1/2 cup sugar, vanilla, ginger, salt and Carmien Revive tea bags. Bring to almost boil and remove from heat.
2. In a separate bowl mix together the eggs and remaining 1/2 cup sugar until it reaches ribbon stage.
3. While whisking add the hot milk to the egg mixture and mix well.
4. Return mixture to pot and heat (over medium heat) until custard has thicken.
5. Let the custard cool and chill in fridge overnight. Remove tea bags.
6. Transfer custard to ice cream machine and churn as per manufacturers instructions.
7. Scoop into freezer safe container and freeze overnight.

This one makes my whole life!!! Not only do I feel like I can say with all confidence that I can make ice-cream from scratch because of this but it SOOOOOOOO good. I must admit I messed up with the recipe at first and it ended up becoming ice-cream just sitting in the freezer no machine needed. (Good to know that you can actually, technically, do this without churning). The chilli does have a slight kick but to me it tastes like burfi ice-cream and i loooove burfi

Very Berry Gin Pops

3 cups of water

7 bags of carmien Vintage Romance

1/2 granulated sugar

2 tbs of fresh mint

1 1/2 cups of berries

1/2 cup of lemon juice

1/3 cup of gin

To Make Simple Syrup:

1. In a medium sauce pan add 1/2 cup of water, sugar and 3 tea bags of Vintage Romance. Bring to boil over high heat. Immediately remove from heat and add berries and mint. Let it steep at a low temperature for 15min.
2. Remove from heat , strain and let it cool.

To make the pops:

 

1. Boil the remaining 2 1/2 cups of water. Add 4 tea bags of Carmien Vintage Romance tea bags and let it steep until cooled. Remove tea bags.
2. In a bowl mix the tea , lemon juice, gin and syrup.
3. Divide between Popsicle moulds of choice
4. Add fresh berries
5. Let it freeze for 1-2 hours. Add the wooden sticks
6. Let it freeze over night.
7. Enjoy as a popsicle or with refreshing pink tonic

This is such a simple addition to a party. You would look really fancy pulling these out instead of cocktails at your next party. This one was my sisters favourite, even the ones without the Gin. its fresh and refreshing and the deep red looks so pretty. I actually have one of these in the fridge, think I might have one now…whoop whoop secret cocktails, don’t mind me I’m just having an ice-lolly

Boil the remaining 2 1/2 cups of water. Add 4 tea bags of Carmien Vintage Romance tea bags and let it steep until cooled. Remove tea bags.

1. In a bowl mix the tea , lemon juice, gin and syrup.
2. Divide between Popsicle moulds of choice
3. Add fresh berries
4. Let it freeze for 1-2 hours. Add the wooden sticks
5. Let it freeze over night.
6. Enjoy as a popsicle or with refreshing pink tonic

This is such a simple addition to a party. You would look really fancy pulling these out instead of cocktails at your next party. This one was my sisters favourite, even the ones without the Gin. its fresh and refreshing and the deep red looks so pretty. I actually have one of these in the fridge, think I might have one now…whoop whoop secret cocktails, don’t mind me I’m just having an ice-lolly

Watermelon and Strawberry Champagne Slushies

3/4 cup of water

5 Carmien Summer Fresh tea bags

2 tbsp honey

5 cups frozen watermelon

1 1/4 cup strawberries

2 tbsp lemon juice

To make Ice Cream:

1. Place the water and tea bags in a medium sauce pan. Bring to boil.
2. Turn down the heat and let is simmer for 20minutes.
3. Add the honey and mix until completely dissolved
4. Remove from heat and let it cool.
5. In a blender or food processor, blend all ingredients until smooth
6. Scoop into a freezer safe container and freeze overnight
7. Enjoy as sorbet or with Champagne

Of all the recipes this one is likely to be used the most often. It’s refreshing, it’s healthy, and it does not need much prep at all. Also turns out if I fill half my glass with this and top it up with wine, I can get rid of all the wine I own but low key can’t stand. This one is likely going to be a stable for summer because you can make a batch and leave it in the freezer for those hot days

Watch the behind the scenes

*Disclaimer I was paid for this post