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Iced mint tea, made with spearmint, is the traditional drink of Morocco and North Africa. To infuse the tea with the most mint flavor, refrigerate with the mint sprigs. But if you prefer a lighter mint taste, let the sprigs steep for 5 minutes.

Recipe by Cooking Light June 2004

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Credit: Randy Mayor; Cindy Barr

Recipe Summary test

Yield:
8 cups (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

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  • Combine water and tea in a medium bowl; cover and steep 2 1/2 minutes. Strain tea mixture through a fine sieve into a bowl, and discard tea leaves. Add mint; steep 5 minutes. Add sugar; stir until sugar dissolves. Cool completely. Serve over ice.

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Chef's Notes

A few leaves of fresh or dried lemon verbena add a lovely citrus flavor. Be sure to use Chinese green tea, such as Gunpowder Green, Young Hyson, or Formosa Oolong.

Nutrition Facts

52 calories; calories from fat 2%; fat 0.1g; poly fat 0.1g; protein 0.2g; carbohydrates 13.3g; fiber 0.4g; iron 0.3mg; sodium 9mg; calcium 18mg.
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