DIRECTIONS
- In a small saucepan bring coconut milk to a simmer over medium heat. Take off heat, add tea bags, cover, and let steep for 15 minutes. Remove and discard tea bags.
- To a blender add strawberries, 10 packets monk fruit, vodka, vanilla, and steeped coconut milk (no need to let coconut milk cool down) and blend until smooth. Pass mixture through a fine mesh strainer into a bowl. Refrigerate until completely chilled.
- While the sherbet base chills, in a medium saucepan bring 4 cups water to a boil over high heat. Add tapioca pearls then reduce heat to simmer uncovered for 15 minutes. Take off heat and let sit 15 minutes more.
- In a small saucepan bring 1⁄2 cup water and remaining 6 packets monk fruit to a simmer over medium heat. Add mint and basil, take off heat, cover, and let sit for 15 minutes. Strain.
- Drain tapioca pearls well and place in a small bowl. Add mint-basil syrup, cover, and refrigerate. Tapioca pearls can be kept refrigerated up to 2 days before serving. The tapioca pearls will continue to absorb liquid, so check them periodically to make sure they are covered in the syrup–add a little water if needed.
- Pour chilled sherbet mixture into an ice cream maker and freeze according to manufacturer’s instructions. Serve immediately or transfer to a container with a tight-fitting lid and freeze.
- If freezing before serving, let sherbet soften at room temperature for 15-20 minutes before scooping. Scoop sherbet into small bowls and spoon tapioca pearls and syrup over it. If desired, garnish with more strawberries, whole, halved, sliced, or cubed.
