Lemonade Iced Tea Sorbet

INGREDIENTS

2 cups boiling water

4 regular-sized English Breakfast tea bags

3/4 cup sugar

3/4 cup fresh lemon juice (about 4 lemons)

1 cup ice water

Mint sprigs (optional)

PREPARATION

1. Combine 2 cups boiling water and tea bags in a large bowl; steep 5 minutes. Discard tea bags. Add sugar to tea mixture, stirring until sugar dissolves. Cool completely. Stir in juice and 1 cup ice water; chill 1 hour.

2. Pour tea mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container. Cover and freeze 1 hour or until firm. Garnish with mint sprigs, if desired.

{Courtesy of Cooking Light}