1Combine 2 tablespoons green tea leaves, 8 large red shiso leaves, the juice of 1 lemon, and 3/4 cup sugar in a bowl. Add 3 cups boiling water, stir to dissolve the sugar, and steep for 10 minutes.
2Strain into a shallow metal pan and cool. Freeze for about 1 hour, until the mixture begins to freeze around the edges. Use a fork to break up the ice crystals. Return to the freezer and continue to scrape crystals with a fork occasionally until the mixture is frozen and grainy, about 5 hours.
3Scoop into serving bowls and serve topped with cherries and sliced apricots.
This easy slow cooker soup blends butternut squash, bell pepper, and carrots for deep natural sweetness. Blended until smooth and creamy, it's garnished with crispy cumin-roasted chickpeas for a nice textural contrast and a little extra heft. Get the recipe.
Beat the heat with this boozy spin on an iconic Southern beverage. The trick to this adult slushee is to first freeze your sweet tea into ice cubes, that way your drink won’t get watered down when you blend in the vodka. Read more.