1. In a saucepan, boil 150 ml of water with the sugar. Remove from heat, add the green tea bags. Let steep for 3 minutes, remove the bags and let cool completely.

2. Add the milk to the syrup and mix. Incorporate the green lemon juice. Put in an ice cream maker (according to the manufacturer’s instructions). Once the sorbet is set, store in the freezer for 30 minutes.

3. Using 2 tablespoons, shape the sorbet into quenelles; serve 2 in bowls. Garnish with mint and serve immediately.