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Earl Grey sorbet with pear, Earl Grey and cinnamon strudel

This impressively sticky dessert strikes the perfect balance between delicate flavours and pure indulgence.

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For the sorbet

  • 30g/1oz Earl Grey tea leaves
  • 300g/10oz caster sugar
  • 1 lemon, juice only
  • 1 litre /1¾ pints boiling water

For the strudel