Begin by boiling 1 cup of water in a small pot. Once it reaches a gentle simmer, add 2 jasmine tea bags and steep for 5 minutes.

Remove the tea bags and stir in ½ cup plus 1 tablespoon of organic cane sugar along with 1/8 teaspoon of sea salt. Mix until dissolved.

Juice about 4 pink grapefruits until you have 2 cups of juice, then strain it. Allow the tea mixture to cool before adding the grapefruit juice.

Chill the combined mixture in the fridge for at least 30 minutes.

If you have an ice cream maker, pour the mixture into the machine and churn for 20 to 30 minutes. Otherwise, pour into ice cube trays and freeze overnight.

Once frozen, blend the mixture in a food processor until smooth.

Serve immediately in small bowls or chilled glasses, garnished with fresh mint or a slice of grapefruit.