Blueberry Lemon Ginger Tulsi Tea Sorbet


One of my goals this year has been to more effectively manage stress.  Notice I didn’t say “get rid of” stress.  I’m a realist and I know that no matter what sorts of changes I make, there will always be worry, tension, fear and irritation barking at my heals.  I’ve finally realized that the more support I give my body, the less I feel (or react to) the stress. Whether practicing meditative yoga, using a supportive and compassionate inner voice, avoiding mean people or choosing to consume only nutrient-dense organic food, I am fortifying my inner peace. I’m becoming better at deflecting the craziness that I encounter every day.  The traffic jams and road rage, the rude cashiers, the nonsensical tantrums my son unleashes on me.  I digress.  Let’s get back to peace…

One exciting discovery I made recently is tulsi (or holy basil) tea.  This tea has amazing health benefits.  It’s rich in antioxidants, aids in digestion, balances mood and energy levels, and reduces stress.  It does come in tinctures and pill form, but I’ve been buying the tea for two reasons.  I love tea and I gave up a lifelong addiction to coffee a couple of months ago, so this is a perfect alternative.  The brand that I buy is called “Organic India” and my favorite flavors are the chai (which does have a touch of caffeine) and lemon-ginger.  I am in love with this tea–it is pure zen in a cup!  A lingering tranquility washes over me with every sip.


Here is a delicious, refreshing sorbet recipe that I invented trying to use up a bunch of frozen organic blueberries.  I wanted to sneak some tulsi into my son, so I thought this would be the perfect vehicle.  Lucky for us, he loves it–even with the subtle zing of the ginger.  So here you have it, a quadrafecta of superfood ingredients:  mineral-rich honey for sweetness, organic blueberries bursting with polyphenols, vitamin C and fiber, stomach-soothing ginger, and the calming tulsi tea–blended and frozen into a sweet-tart sorbet.  This is so healthy you could probably justify eating it for breakfast on a hot summer day!  How about you–what works for you on relieving stress?  Anything else I should add to my regimen?  Leave a comment and let me know.

Recipe for Blueberry Lemon Ginger Tulsi Tea Sorbet:

2 c. organic blueberries (if you use frozen, defrost them first)

4 tea bags of Lemon-Ginger Tulsi Tea

1 c. water

2 t. lemon juice

1 t. finely grated fresh ginger root

1/2 c. plus 2 T.  honey

Directions:  In a small saucepan, bring water to a simmer.  Add tea bags and turn off heat.  Allow to steep for 5-10 minutes.  Squeeze tea bags gently to extract as much tea as possible and discard.  In a blender,  place the blueberries, lemon juice and ginger.  Add the tea.  In that same small saucepan, gently heat the honey.  Do not let it simmer or boil–you just want it warm enough so that it blends well with the blueberries–(ever tried to mix honey into iced tea?  It doesn’t work well–the honey congeals).   With the blender running, pour the honey in a steady stream into the whirling blueberry mixture.  Pour mixture into a bowl or pyrex and refrigerate until chilled.  Transfer to ice cream maker and proceed according to manufacturer’s recommendations.  Mine was ready, using a Cuisinart model, in about 25 min. Freeze in an airtight container.


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