4 cups water
1/2 cup granulated sugar
1 tablespoon gingerroot, grated fresh
4 bags green tea or equivalent loose
In saucepan, combine water, sugar, and ginger. Bring to a boil. Add tea. Cover and let stand for 10 minutes.
Strain mixture into 8-inch cake pan. Freeze for 2h. Stir. Return to freezer for another 3h, or until mixture is slushy but not frozen solid. (if it freezes, leave out for 5-10 minutes and mash with a spoon) Spoon into dessert bowls.
(To make gingered green tea, peel gingerroot before grating and omit freezing step)
I've modified this recipe with 1/3 tsp Stevia instead of the sugar.