tea flavors into sorbet - how saturated?

[khatru]

(saturated isn't the word I want, but it's fled my brain at the moment)

The tea I mentioned in my previous post - I'm thinking of steeping it at home and bringing it with, to cut out a step or three. On the theory of 1 teabag makes an 8oz cup of tea (which theory may be wrong, but it's what I have), I'm assuming I should make it more intense, frex 2 teabags for 8oz hot water.

Any suggestions as to how many I should use? My usual method of making sorbet is to make X quantity of liquid (which varies, but I try to keep it around a pint for ease of mixing) and 1 pint (half pint? generic bottle of water size) unflavored fizzy water. So I know that I want to make it at least twice as strong. (Strong!) but I don't know how much more to have it work with the way freezing diminishes taste.

Comments

[nacht_musik]

A rule of thumb I use when taste-testing a pre-frozen mix: compare it to my memory of the sweetness and flavor-intensity of room-temperature (melted )store-bought ice cream. It's subjective, but it helps me a lot.