Howard L. Puckett
Finish a casual back-porch dinner party with mint tea, served chilled. Fresh spearmint and sugar add just the right punch to the green tea. Pair with a menu inspired by food from Morocco or the West Indies.
Makes 5 cups
1 tablespoon loose Chinese green tea
5 cups boiling water
2 small bunches fresh spearmint, rinsed and drained
1/3 to 1/2 cup sugar
Rinse teapot with boiling water to warm; discard water. Combine tea and 5 cups boiling water in teapot, and steep for 2 to 3 minutes.
Add mint and sugar, stirring until sugar dissolves. Steep 3 to 4 minutes. Strain tea, and serve immediately.