1 quart water Juice of 1 lemon 1/2 cup sugar 4 tea bags of unsweetened and unflavored green tea 2 sprigs mint, crushed 1/2 teaspoon crushed pink peppercorns, optional

Step 1 In a medium saucepan, combine the water, lemon juice and sugar. Bring to a boil over high heat, then remove from heat.

Step 2 Add the tea bags and mint to the pan and steep the tea for 3 minutes.

Step 3After 5 minutes, strain the mixture into a large baking dish. Set aside until cool. This makes a generous 3 cups base.

Step 4Stir in the crushed pink peppercorns, if using. Freeze, stirring every half-hour or so until the granita is frozen. To serve, shave the granita, raking the tines of a fork across the surface to break up the crystals. Serve immediately.

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