Iced Moroccan Tea

Yulia_Davidovich / iStock /Thinkstock
Ingredients
 
  • 6 tea bags of green tea
  • 2/3 cup sugar
  • 2 to 3 handfuls fresh spearmint with thick stems trimmed away
  • 9 cups boiling water
  • Ice Mint sprigs and lemon wedges for garnish
Instructions
 
1. About 2 hours before eating, place all the ingredients except the ice and garnishes, in a 3-quart teapot or saucepan. Add the boiling water, stir and cover.
 
2. Steep 4 to 5 minutes and strain into a bowl. Cover and cool. Serve by pouring into ice-filled glasses. Garnish with fresh mint and lemon. 

From Lynne's Sunday Suppers, July 2000.

Yield: 
Serves 4 to 6
  • The summer of low-alcohol drinks

    Summer is the season for low-alcohol drinks, from session beers to spritzes. Talia Baiocchi tells Melissa Clark about how some of these drinks, long popular in Europe, are making their way to the U.S.

Top Recipes

Culinary covers

Three-Michelin-star chef Corey Lee's new restaurant, In Situ, is the culinary equivalent of a covers band: Other chefs' greatest hits, made by him. He tells Francis Lam about the project.