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3 cup water
2 1/2 tablespoons fine-quality green tea leaves
3/4 cup, plus 2 tablespoons sugar
In a small saucepan bring water to a boil. Add tea leaves and remove pan from heat. Cover pan and steep tea 5 minutes. Add sugar, stirring until dissolved, and strain tea through a fine sieve into a bowl. Chill tea, covered, until cold and freeze in an ice-cream maker. Sorbet may be made 1 week ahead.
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