1. Bring the water to a boil in a medium pan. Remove from the heat and stir in the sugar, tea and mint. Let stand and infuse 20 minutes, stirring occasionally.

2. Strain through a fine sieve into a bowl. Stir in the lemon juice. Refrigerate until chilled.

3. Place the chilled mixture into an ice cream maker and freeze according to manufacturer's directions. Serve immediately or place in freezer. Transfer to refrigerator an hour before serving to soften.

Adapted from "The Tea Book" by Sara Perry. These recipes were developed or tested by Cece Sullivan of The Seattle Times food staff and were evaluated