During the long, hot days of summer, tightly closed jasmine blossoms are harvested and carefully layered over waiting tea leaves. As daylight wanes and temperatures lower, the night-blooming flowers begin to open and bloom with a heady aroma and tantalizing fragrance. This is a mere glimpse at the essence of the art of Chinese tea, but a perfect place to open a discussion of the many and varied culinary uses of jasmine.

Jasmine flower tea, is a tisane (infusion of jasmine flowers and boiling water) often enjoyed in China. Aside from delicately beautiful flavor and aroma, it is free of many unwanted elements, including caffeine.

Jasmine tea is usually built on a base of leaves of the Camellia simensis where the fragrance, characteristics, and flavors of unique varities of tea are fused. For example:

* The unfermented leaves of green tea bring the highest concentration of powerful antioxidants and health benefits to the cup.

* White tea brings a sweet silky flavor of delicate, undeveloped buds of Camellia simensis. The buds are almost untouched and left near their natural state with all their unique and special health benefits.

* Fruity, smoky, fermented oolong brings historic flavors and health benefits of black tea.

Once you have tasted jasmine syrup, it could easily become a kitchen staple for use in countless recipes.

Jasmine is especially compatible with stone fruits like peaches and mangoes. Pair the peach-jasmine sorbet that follows with a chocolate cookie for a deliciously light finish to a substantial meal.

To make 3 cups syrup:

Ingredients:
3 cups water
1 cup granulated sugar
9 jasmine green tea bags
Jasmine petals, leaves, or mint sprigs

Method:
* Combine water and sugar in saucepan over medium heat. Stir until sugar dissolves.
* Cover pan, reduce heat to low and continue cooking until a light syrup is formed, about 8 minutes.
* Remove from heat, add tea bags. Let steep 10 minutes. Remove bags, and pour mixture into a measuring cup. Cool, cover, and refrigerate until ready to use.

Peach-Jasmine Sorbet

Makes about 1 quart
Ingredients:
1 1/2 lbs ripe peaches, peeled, pitted, and sliced
1 1/2 cups jasmine syrup
1 Tbsp fresh lemon juice
Sugar to taste and adjust sweetness if necessary

Method:
* Puree ingredients until smooth. Strain through fine sieve and discard solids.
* Chill, covered, overnight, or at least 4 hours
* Freeze in ice cream maker according to manufacturer's instructions.

Jasmine-Ginger Scented Fruit with Ginger Cream

This is true home-cooking. It is

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