In summer there is nothing as refreshing as mint tea. I often make iced tea by substituting the green tea in the recipe below with rooibos, letting it cool and then adding a few ice cubes.
In North African countries sweet mint tea is served everywhere for almost every occasion. According to Georgeanne Brennan, author of The Mediterranean Herb Cookbook, it is a ritual rather than just a beverage. It is regularly offered and sipped in cafes, in offices, shops and homes. It is the beverage of both family gatherings and business meetings. Different countries have different versions, but in general green tea is served with a large measure of mint, either fresh or dried.
- ½ cup fresh mint leaves, slightly bruised/crushed
- 2 teaspoons green tea
- 4 cups boiling water
- about 6 tablespoons honey or sugar
- Rinse a teapot with hot water and put the mint and tea leaves into it. Pour in the boiling water, cover, and let steep for about 5 minutes.
- Pour into small glasses, using a strainer if necessary, and stir about 1 tablespoon honey or sugar into each glass.
- Serve at once.