Sorbet:

• Pour the water into a large saucepan; bring to a boil.
• Stir in sugar and salt.
• Add the tea bags and remove from heat.
• Steep, covered, for 5 minutes.
• Squeeze the tea bags to release as much liquid as possible; discard.
• Cool to room temperature.
• Stir in lemon juice.
• Pour into a 9-inch (2.5 L) square metal baking pan.
• Freeze for 4 hours or until firm.
• Break into chunks and transfer to a food processor.
• Purée until smooth.
• Scrape into an airtight container.
• Freeze for at least 4 hours or until firm.
• Can be prepared and stored in the freezer for up to 1 week.

Garnish:

• Scoop sorbet into 6 serving dishes.
• Top evenly with peaches and raspberries.

Tetley Tips:

• For a Tetley Mint Bellini sorbet, use 6 Tetley Bellini Tea bags and 2 Tetley Peppermint Tea bags.
• As an alternative to using a metal pan, the initial tea mixture can also be poured into a standard ice cube tray, which produces easy to handle frozen cubes for puréeing.

*Per serving: 149 calories, 0 g fat, 0 mg cholesterol, 18 mg sodium, 39 g carbohydrates, 1.5 g fibre, 35 g sugars, 0.5 g protein.