Pour 500 ccs of hot water at 90°C over the teabag of Frozen Rosé and leave to infuse for 7 minutes. Remove the tea bag, let it cool down to room temperature, pour it into a freezer-safe container and place it in the freezer until frozen.
When the first ice crystals start forming, use a fork to scrape up the ice crystals. Repeat until the granita is done. Enrich it with honey and lemon juice. Garnish with the raspberries and serve.
