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Iced Moroccan Tea
Serves 4 to 6
- 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.
July's Sunday Suppers Menu
Lynne's Menu Introduction
Iced Moroccan Tea
Peasant's Supper Salad
Stirred Lemon Ice Cream
Sunday Supper Home | Recipe Box | Share recipes in Food Talk
©2000 Lynne Rossetto Kasper. The Splendid Table™ and Lynne's Sunday Suppers™ are trademarks owned by Lynne Rossetto Kasper. All rights are reserved.
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