Using tea infusers (or cheesecloth), steep the dried Moroccan Mint tealeaves in a glass bowl filled with hot water. Allow the tealeaves to steep for at least 5 minutes. Remove the tea infusers and strain the brewed tea through a mesh strainer or cheesecloth to remove any stray tealeaves. Transfer the brewed tea back into the cleaned glass bowl.
In a steady stream, whisk in the Hibiscus flower syrup and stir until fully blended. Repeat the process with the raw honey, whisking until completely dissolved.
Transfer the liquid to a metal bowl or container and freeze for about an hour. Remove from the freezer and “churn” your granita. Using the backside of a spoon, re-pack the granita back into the metal container and freeze overnight. Serve chilled.