Tea Sorbet

1. 1

   Combine sugar, water, and mint leaves in a small pot over medium heat; cook until sugar dissolves and mixture is thick and syrupy. Remove from heat. Strain out mint leaves and discard. Cool syrup to room temperature, about 20 minutes.

2. 2

   Combine brewed tea with lemon juice in a bowl with a lid. Stir in syrup. Refrigerate until temperature reaches 40 degrees F (4 degrees C), about 20 minutes.

3. 3

   Pour tea mixture into an ice cream maker and freeze according to manufacturer's instructions for sorbet, 10 to 15 minutes.

No additional tips available.