Green-tea-lime sorbet with ginger and mint

Allow 700 g of boiling water to infuse with 7 g of green tea for 3 minutes.

Mix all dry ingredients (except ginger and mint).

Mix 580g tea with the lemon juice.

Add the dry ingredients (except ginger and mint) and mix everything at the highest level for 2 minutes.

Add the mint and mix again briefly.

Cut the ginger into thin slices, add and stir again and let ripen in the refrigerator for at least 60 minutes.

Then take the ginger out again and freeze the ice cream with an ice cream maker or the hand method.