Almost everyone I encounter at the allotment points out that I have a lot of mint… and they think it will take over my plot.
I think I have the situation under control. I pull up a clump of mint and bring it home most times I visit the allotment. I like having it on hand, and I enjoy seeing and smelling it. I also know we are likely to have mojitos if we have mint. Dan makes great mojitos.
But seeing how much mint is at the allotment, I decided I need additional ways to use it. I looked for a mint tea recipe. I like the idea of getting nutrients and vitamins from fresh herbs. I found a recipe on-line that was of interest. So, I’ve started making Moroccan Mint Tea.
Many people that I meet assume I like tea because I am English. They are correct, but it wasn’t always the case. I have an aversion to the typical English cup of tea served with milk, and because of this I treated all teas with disdain. However, a few months ago I discovered that I like green tea.
Moroccan Mint Tea is made with green tea. It is simple to make, and I usually make a full pot. What doesn’t get drunk gets put in the fridge — we can drink it cold over the coming days. The tea is very refreshing, hot or cold.
Here’s the recipe I’ve been using. None of the quantities are critical; you can adjust any of them to suit your taste.
2 heaped teaspoons of green tea (or 2 tea bags)
10 sprigs of mint
1 teaspoon of sugar (up to 3 if you like sweet tea)
Large teapot of water (approx 4.5 cups)
1. Boil the water (while the water is boiling, I warm the teapot by filling it with hot water from the tap, and then pour the water out before adding the tea)
3. Place the tea, mint and sugar in the teapot
4. Pour in the boiling water and stir well to dissolve sugar
5. Let it stand for at least 2 minutes and stir again
6. Let it stand another minute
7. Pour through a strainer into small glasses — as served in Morocco (or so I have read)
8.Serve with a sprig of mint.
live. enjoy. repeat.