24 hours before making the sorbet, add the loose tea to the 1 cup of water and cold brew in the fridge.

In a saucepan, stir together the diced lemon peel, the cold brewed tea, and sugar. Bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from the heat, and allow to cool. You can stick it in the fridge if you're in a hurry.

In a bowl, stir together the cooled lemon syrup, lemon juice and mineral water. Pour into an ice cream maker, and freeze according to the manufacturer's instructions. 

If you do not have an ice cream maker, you may freeze it in a tall canister. Freeze for 1 1/2 hours. Remove and stir with a whisk. Return to the freezer and stir about once every hour for about 4 hours. 

Add some blackberries or other fruit to your sorbet and it's now ready to eat!