Ice Tea Float

This sounds so yummy and perfect for a warm summer day! Inspired by a recipe in "Best Places Seattle Cookbook: Recipes from the City's Outstanding Restaurants and Bars." by Kaspar Donier of Seattles Kaspar's. This recipe has also been adapted to made it IC friendly.
From alchemybakingblogspot.com.

Ice Tea Float


For the Sorbet

Ingredients:

4 1/2 cups (1 liter and 65 ml.) water
1 1/2 cups (300 g.) sugar
5 - 7 chamomile or peppermint tea bags, depending on how strong it is
juice of one lemon (if tolerated) or use or you can use a little lemon extract, oil, or zest (if tolerated) instead of lemon juice or just omit
a small bunch of fresh mint


For the Liquid Element

Very Cold Unsweetened Iced Tea (chamomile or peppermint) – add fresh mint to this to let it infuse while it cools


Instructions:

To make the sorbet. First make some strong tea by adding the water to a saucepan, then add the sugar and stir it. Almost bring it to a boil. Add the tea bags and mint, and remove the pan from the stove. Cover it and let it steep for 30 minutes.

Remove the tea bags, squeeze out the tea from the bags and discard. Add the lemon juice. Now you can either leave the mint in the sorbet base while it cools, if you want a stronger mint flavor, or you can remove it now. Refrigerate this till it's very cold, at least 4 hours. Now remove the mint if you haven't already. Process the sorbet mixture in the ice cream machine according to manufacturers instructions. Freeze mixture until firm, at least 2 hours.

When you are ready to serve, first let the sorbet sit out a few minutes until it's soft enough to scoop. Add a few scoops of sorbet to a glass, then fill glass with iced tea and garnish with fresh mint.

You can also serve the sorbet as a refreshing dessert with some tropical fruit if desired.

*IF YOU DON"T HAVE AN ICE CREAM MACHINE, Make an Icy Slushy- Make the sorbet mixture as directed above.

Pour it into a shallow dish in the freezer. Scrape it after it starts to freeze. About 30 minutes later, scrape it again. Keep scraping it every half hour or so till it's icy and frozen. Put this mixture in a glass and add iced tea to it to make an icy slushy.