Instructions: Bring tea, sugar and lemon juice to a boil in a non-reactive saucepan. Reduce heat and simmer for 2 to 3 minutes. Add zest and transfer to a non-reactive bowl or pan and and place in freezer. After 30 minutes or so, as mixture begins to freeze, stir ice from around edges of container into syrup. Every 30 minutes or so continue to stir to incorporate frozen portion back into syrup. As mixture freezes it will have a slushy appearance. As it becomes more solid, scrape a tablespoon across the granita to break it up. Repeat scraping every 30 minutes until the mixture is solid, about 4 hours.

Alternately, you can stir every 30 minutes until granita reaches slushy stage. Let it freeze solid at this point and then remove, chop into small pieces and pulse in a food processor until granita texture is achieved. Return to freezer for 30 minutes or so before serving.

This recipe yields 4 to 6 servings.

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