3 cups white sugar
3 cups instant tea powder
1 cup water
1 (2 ounce) package instant dry sorbet
1 cup whipping cream
In a saucepan add 3 cups of sugars, 2 cups instant tea powder, pea-size amounts of water, and whiskey. Cook and stir until mixture boils rapidly. Immediately remove from heat.
Stir in pineapple, orange, nut mixture and water. In a medium bowl, fold hands into the batter to form a soft ball. Add 1 cup of whipping cream and beat until well blended. Fold 3 cups into mixed green tea/rice mixture. Spread into prepared pan.
Cover and refrigerate 1 hour, or until set. However, let stand several hours before serving. Top with whipped cream if desired.
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