This recipe is my homage to sweet peach tea, combined with one of my favorite ice creams in mascarpone sorbet. Back in college, I learned how to make mascarpone sorbet by combining mascarpone cheese and simple syrup, freezing that solid, blending it with my immersion blender(I was the weirdo who owned one in his dorm room), and re-freezing that to make a refreshing frozen treat. I happened to make a ton of roasted peach puree, so I wanted to use that up and make sweet peach tea, but a little more fancy. Since stone fruits like peaches pair beautifully with mascarpone cheese, I wanted to make a peach-mascarpone sorbet – this ended up being the star of the show. The recipe itself could honestly just because that creamy, silky ice cream, but I wanted to also do something more with it, so I figured, pour some assam tea(a fragrant black tea) over that, make it an affogato, and call it a day. Without the tea, you have this creamy, tangy sorbet that honestly tastes like a New York cheesecake. With the tea, you get a fun play on sweet tea, but the addition of the mascarpone makes it almost taste like milk tea. So it’s honestly the best of all worlds, and a great way to incorporate some peaches while they’re still barely in season!

For the peach-mascarpone sorbet:
8 oz mascarpone cheese
8oz peach puree
1oz honey
1/2 cup granulated sugar
1/2 teaspoon vanilla bean paste
a pinch of salt

Blend ingredients together. Put into an ice cream machine and churn for 20 minutes. Transfer to another bowl and freeze for another 1-2 hours until firm.

For the assam tea:
2 bags assam tea
1/4 cup hot water
1 cup lukewarm water

Steep the tea in hot water for 10 minutes. Then add in the lukewarm water and allow the tea to steep for a further 5 minutes. Squeeze any excess liquid out of the bags. Allow the tea to cool before adding to scoops of the sorbet.