ASDA part of the Wal-Mart family

• 1-2 Asda green tea bags
• 2 x 20g packets fresh mint
• 75g caster sugar
• 1 medium egg white
• Thin biscuits and slices of fresh mango and paw paw, to serve

1 Place the tea in a large jug or teapot with the sugar. Remove a small handful of the leaves from the mint and set aside to garnish. Chop the remainder finely and place in the jug or teapot, and pour over 600ml boiling water from the kettle. Stir well and leave to infuse until cold.

2 Remove and discard tea bags then pour into a freezer-proof container. Cover and freeze for 3-5 hours until semi frozen and still slightly slushy in the centre.

3 Place in a food processor or blender with the egg white and blend until smooth. Return to the container and freeze for a further 2 hours until solid.

4 Remove from the freezer 15 minutes before serving and make scoops with an ice-cream scoop. Place in tea glasses or cups to serve, with thin biscuits and fresh slices mango and paw paw. Chop reserved mint and sprinkle over the sorbet.

5 (Please note: pregnant women should avoid eating raw eggs.)