2 3/4 cups water
1/4 cup black lychee tea
3/4 packed dark brown sugar
2 tablespoons lemon juice
Kosher salt, to taste (optional)
In a large saucepan, bring 2 cups water to a boil. Turn off heat and pour in tea. Let steep for 1 hour and strain well (using cheesecloth or a fine mesh strainer). Meanwhile, in a small saucepan, combine brown sugar and 3/4 cup water, stir to dissolve and bring to a boil. Combine the strained tea with 1 cup brown sugar mixture, add lemon juice, a pinch of salt (if using), and stir to combine. Pour into a freezer-safe baking dish and freeze overnight, stirring 2 or 3 times to achieve a lighter consistency. To serve, scrape frozen tea mixture with the back of a fork, spoon into dishes, and enjoy.