Step 1

Dissolve the sugar in the lemon juice over low heat and then mix with the tea. Strain into a plastic container with a lid.

Step 2

Freeze for 3 hours and then mix well, breaking up the crystals around the edge of the container and mixing them with the slushy centre. Freeze for an additional 2 hours and mix again.

Step 3

When ready to serve, scratch up the granita with a fork and serve in small glasses. If you have made it ahead and it has frozen solid, put it in the fridge for 30 minutes to soften a little before serving.