Pour it into a shallow dish in the freezer. IF YOU DON'T HAVE AN ICE CREAM MACHINE, Make an Icy Slushy- Make the sorbet mixture as directed above. You can also serve the sorbet as a refreshing dessert with some tropical fruit if desired. Add a few scoops of sorbet to a glass, then fill glass with iced tea and garnish with fresh mint. When you are ready to serve, first let the sorbet sit out a few minutes until it's soft enough to scoop. Freeze mixture until firm, at least 2 hours. Process the sorbet mixture in the ice cream machine according to manufacturers instructions. Now remove the mint if you haven't already. Now you can either leave the mint in the sorbet base while it cools, if you want a stronger mint flavor, or you can remove it now. Refrigerate this till it's very cold, at least 4 hours. Remove the tea bags, squeeze out the tea from the bags and discard. Cover it and let it steep for 30 minutes. Add the tea bags and mint, and remove the pan from the stove. First make some strong tea by adding the water to a saucepan, then add the sugar and stir it. Very Cold Unsweetened Iced Tea - I added fresh mint to this to let it infuse while it cooled OR if you want to use Earl Grey, use 6 Earl Grey tea bags. Inspired by a recipe in 'Best Places Seattle Cookbook: Recipes from the City's Outstanding Restaurants and Bars.' by Kaspar Donier of Seattles Kaspar'sĥ - 7 strong black tea bags - I used Welsh Tea (which is a great black tea by the way and it is very strong) BUT if you are using a regular black tea, like English Breakfast by Stash or Lipton, I'd use 6 or even 7.

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