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1
For cold brewed jasmine-orange tea: Mix together orange juice, lemon juice and jasmine tea in nonreactive bowl or liquid measuring cup. (Don't skip the lemon juice; just a small amount makes the finished sherbet extra bright and citrusy.) Cover and refrigerate overnight, about 8 to 10 hours. Using a fine-meshed strainer, strain the green tea leaves from the juice. You may need to repeat the step once or twice to remove all of the tea leaves. Refrigerate until ready to use.
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2
In a food processor, process zest, sugar, and salt for about 10 to 15 one-second pulses, or until damp, to release the zest's essential oils. With machine running, add cold-brewed jasmine-orange tea in a steady stream, then honey. Continue to process until sugar and honey are fully dissolved, about 1 minute. Pass mixture through fine-mesh strainer into medium-sized bowl to remove bits of zest. If not using right away, cover and chill.
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3
Whip the cream using a whisk or stand mixer until soft peaks form. Whisking slowly and gently, add juice mixture to cream in a steady stream, pouring against the edge of the bowl so the whipped cream maintains its volume.
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4
Immediately transfer juice/cream mixture to the canister of your ice cream maker and begin churning. Churn until set, about 25 to 30 minutes.
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5
When done, transfer sherbet from canister to storage container and press plastic wrap against surface. Freeze until firm, about 3 hours.
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6
For best flavor and texture, let the sherbet sit at room temperature for about 5 minutes before serving.
