Iced Moroccan Tea

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  • 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
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.

Serves 4 to 6

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