Bring water and sugar to a boil over medium high heat in a medium saucepan.
Once water begins to boil and sugar is dissolved, remove pan from heat and add teabags.
Allow teabags to steep for five minutes. Remove teabags and discard. Allow tea to cool to room temperature.
Stir in lemon juice and zest. Pour mixture into a 8 x 8 x 2 inch glass casserole dish, cover with plastic wrap and place dish in the freezer.
After an hour, remove dish from freezer and scrap the mixture with a fork until it is fluffy. Place dish back in the freezer. Repeat this process every 15-20 minutes for two or three more times.
Alternately, pour cooled mixture into the bowl of an ice cream maker and process according to manufacturer's directions.
Scoop mixture into individual serving bowls. If desired, pour one shot of bourbon over the top of each dish.