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Moroccan Iced Mint Tea

African · 15 min · Easy · 4 glasses

Moroccan Iced Mint Tea

Gunpowder green tea brewed strong over a fistful of spearmint, sweetened hot and poured over ice. Bracing, fragrant and very sweet, as it should be.

~90 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freenut-freesoy-freeoil-freegrain-free
Plan it:

Method

  1. 1

    Rinse and brew the tea

    ⏱ 3 min

    Put the tea leaves in a pot, cover with a splash of boiling water, swirl and pour that first water away — it takes off the dust and the harshest bitterness. Then pour over the fresh boiling water and brew for 3 minutes.

  2. 2

    Add the mint and the sugar

    ⏱ 5 min

    Push the whole mint stalks down into the hot tea and stir in the sugar until it dissolves. Leave to infuse for another 5 minutes, no longer, or the mint stews.

  3. 3

    Strain over ice

    Strain into a jug and let it cool, then pour over tall glasses of ice with a lemon wedge and a fresh mint sprig.

Notes

The first-water rinse is what separates this from bitter green tea with mint in it. Spearmint is the correct mint — peppermint is too cold and medicinal here. Traditionally poured from a height to aerate it and build a little foam on top, which is worth doing.

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