Make sure that your ice cream maker container has been frozen for at least 24-48 hours.

In a small pot, bring 1 cup of water to a simmer on low heat. Add the jasmine tea bags. Let it simmer for about 5 minutes. Do not boil the water or let the tea seep too long because the water will turn a dark color. Turn off the heat and add the sugar and salt. Stir until the sugar dissolves. Remove from the heat.

Juice the grapefruits and strain. Add the grapefruit juice to the tea, along with the vodka and stir. Place into the fridge to cool.

Once the mixture has cooled, pour it into the ice cream maker. Follow your ice cream maker instructions. It usually takes 20-30 minutes of churning until it is ready. Serve immediately for a soft consistency or transfer it to a freezer safe container and freeze for 1-2 hours for a firmer consistency. If frozen for longer than 1 day it will freeze into a block. If that happens simply break it up and process it in the food processor, scraping down the sides as needed (do not add any liquid) until smooth. Serve immediately.

Follow steps 2 & 3.

Pour the mixture into ice cube trays (about 3 trays) and let freeze overnight. Take the frozen cubes and process in the food processor, scraping down the sides as needed. Do not add any liquid. It will take a few minutes of processing and scraping down the sides to get a smooth consistency. Serve immediately.