Put the sugar and water in a pan and bring to the boil for 1 minute.
Infuse the tea in the syrup for ½ minute. Strain. Then immerse the mint leaves in the infusion and allow to go cold.
Drain and squeeze the mint leaves till all the liquid is out. Place into ice cream machine or deep freeze and leave until half frozen. Then remove and pass in an electric mixer until fluffy. Re-freeze.
© 1984 All rights reserved. Published by Jon Croft.