Instructions: In a small saucepan bring water to a boil. Add tea leaves and remove pan from heat. Cover pan and steep tea 5 minutes. Add sugar, stirring until dissolved, and strain tea through a fine sieve into a bowl.

Chill tea, covered, until cold and freeze in an ice-cream maker. Sorbet may be made 1 week ahead.

This recipe yields about 3 cups.

Yield: 3 cups

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