1 quart boiling water
6 Lipton Brisk Cup Size teabags
2 C. (1 pint) sherbet/ice cream [n.b., I think sorbet would work, too], slightly softened
Scald a teapot, then add teabags and boiling water. Cover and steep three to five minutes. Remove teabags. Chill fifteen minutes. [NB., you could chill for fifteen minutes, too, if you cool two of those used teabags and plonked one on each eye - - they're said to be soothing.] Remove teabags from eyes; save used leaves to sprinkle on bare floors to make sweeping easier [again, a note from MoonRani]. Combine 2-1/2 C. tea with sherbet in a blender. Process on high until well blended. Serve immediately [I'd chill some glasses beforehand to add to the delicious coolness of this recipe].