Restorative Tea Bomb

Cook granulated sugar, corn syrup, and distilled water together in a medium saucepan over high heat until a candy thermometer reaches 295°. Remove from heat.

Cool to 265°. Place a dome silicone mold upside down on a rimmed baking pan lined with wax paper and spray mold with nonstick spray; wipe off excess. Prop the long side of the prepared baking pan up 2-inches with a measuring cup.

Pour sugar over each mold in a circular motion, covering each mold. Let set for 30 seconds; remove prop from under pan. use an oiled 2¼-inch round cookie cutter to push down around the base of each mold. Repeat cutting around each mold 3 or 4 times to release shell. Let sugar shells stand on molds for at least 20 minutes while preparing tea blend.

Stir together crystallized lemon juice, dried peaches, and fresh mint in a small bowl; set aside. Gently remove extra sugar shell around each half-sphere mold, then remove each half-sphere shell from its mold. Turn silicone mold over; set half of the sugar shells into a half-sphere-shaped compartment. Fill each shell with 1 teaspoon dried peach mixture, 1 double matcha tea bag, and 1 organic lemon-mint tea bag.

If desired, brush a small amount of corn syrup on cooled shells to attach additional mint leaves.

Heat a nonstick skillet over medium heat. Melt edges of one unfilled half-sphere on skillet. Quickly place on top of a tea-filled half-sphere and gently press 20 seconds to seal. Store at room temperature, covered, for 1 week.

To serve, place 1 tea bomb in a 16-oz. mug. Slowly pour 12-oz. boiling water over the tea bomb. Steep 3 to 5 minutes, stirring occasionally until tea bomb melts. Strain through a fine-mesh sieve, if desired.