Step 1In a medium saucepan, combine the water, lemon juice and sugar. Bring to a boil over high heat, then remove from heat.
Step 2Add the tea bags and mint to the pan and steep the tea for 3 minutes.
Step 3After 5 minutes, strain the mixture into a large baking dish. Set aside until cool. This makes a generous 3 cups base.
Step 4Stir in the crushed pink peppercorns, if using. Freeze, stirring every half-hour or so until the granita is frozen. To serve, shave the granita, raking the tines of a fork across the surface to break up the crystals. Serve immediately.