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
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.