This is sooooo refreshing. Between the tart lemon, the sweet tea and the cold, cold temperature, you’ll turn down the heat in any room when you serve this summery dessert.
68 calories per serving
2 c boiling water
4 Earl Grey tea bags
1/2 cup sugar
¾ c fresh lemon juice
1 c ice water
Boil 2 c of water and then steep the tea bags for 6-8 minutes. Remove bags and stir in sugar. Add lemon and 1 c ice water then chill 2 hours. Pour into an ice cream maker and freeze. When done, place in a container and freeze one hour before serving. If you do not have an ice cream maker, you can make this mixture into ice pops using molds or into a granita by following these instructions:
Place a metal bowl in the freezer to chill. Combine ingredients and pour into the bowl and place in the freezer for 30 – 60 minutes. When ice crystals form on the edges, stir with a fork being sure to pull away all the frozen pieces around the edges and freeze another 2-3 hours stirring every ½ hour. Best to serve right after the initial freeze time, but if you let it sit overnight, be sure to defrost for 15 minutes or so before serving.