Moroccan Mint Tea & Indian Iced Tea

My spearmint is already growing out of control, so I trimmed it back considerably. Left with a large pile of spearmint, I went in search of recipes. I made the Moroccan Mint Tea over the weekend and plan to make the Indian Iced Tea later today. Yummy!

Moroccan Mint Tea
Green tea
Spearmint leaves

I didn’t measure at all, just put a generous handful of spearmint into a pitcher, then added about a third cup of green tea leaves. Add boiling water. The water should cover the tea by a few inches. Steep for about 10 minutes, strain. Dilute with cold water to make a gallon. Sweeten as desired.

Indian Iced Tea
from The Ethnic Vegetarian Kitchen by Shanta Nimbark Sacharoff
3 cups water
1 tablespoon black tea
Handful fresh spearmint leaves
3 cups ice water
juice of 3 lemons or limes
sugar or honey to taste

Bring 3 cups of water to a boil in a saucepan and remove from heat. Add tea leaves (put in tea infuser for less of a mess) and mint leaves (use tea infuser for dried mint as well). Cover the pot and steep for 5 minutes. Remove tea leaves and mint leaves. (For a more intense mint flavor leave mint in for 5 minutes longer.) Strain if not using infusers, stir in honey or sugar (about 1/2 cup) until dissolved. Add ice water and lemon or lime juice. Stir well and pour into glasses with ice cubes.


3 Responses

  1. The Moroccan Mint is divine. 🙂 I wonder if you can get a decaf green tea? You can definitely get decaf black tea, but I have no idea how it tastes.

  2. Oh yum! It sounds delish… my spearmint has a ways to go yet before I’ll be making tea with it, but I’m sure looking forward to it and am going to try your suggestions. Thanks for sharing these!