Moroccan Mint Tea
Mint tea is served throughout North Africa.
Yield: serves 4-6
- 2 tbsp. Chinese gunpowder tea or green tea
- 16 lumps sugar or 1⁄3 cup granulated sugar
- 1 bunch mint, stems discarded (about 25 sprigs)
- Place tea, sugar, mint, and 4 cups boiling water in a teapot and stir until sugar dissolves; let sit for 10 minutes.
- To serve, strain tea into serving glasses.