Moroccan Mint Tea Granita Recipes

MOROCCAN MINT TEA

Steps:

• Put tea in teapot and pour in 1 cup boiling water, then swirl gently to warm pot and rinse tea. Strain out and discard water, reserving tea leaves in pot.
• Add remaining 4 cups boiling water to tea and let steep 2 minutes. Stir in sugar (to taste) and mint sprigs and steep 3 to 4 minutes more. Serve in small heatproof glasses.

MOROCCAN MINT TEA

Steps:

• Boil the water and pour a small amount in the teapot, swishing it around to warm the pot.
• Combine the mint and green tea and sugar in the teapot, then fill it with the rest of the hot water.
• Let the tea brew for three minutes.
• Set out glasses for the tea.
• A shot-glass is close to the slender glasses used in Morocco.
• Fill just one glass with the tea, then pour it back in the pot.
• Repeat.
• This helps to dissolve and distribute the sugar.
• Pour the tea.
• You want a nice foam on the tea so always pour with the teapot a high distance above the glasses.
• If you do not have at least a little foam on the top of the first glass, then pour it back into the teapot and try again until the tea starts to foam up nicely.
• Garnish with the remaining sprigs of mint.

ICED MELON MOROCCAN MINT TEA

Steps:

• In a large saucepan, bring water to a boil. Remove from the heat; add mint and tea bags. Cover and steep for 3-5 minutes. Discard mint and tea bags. Stir in the sugar., In a blender, process honeydew until blended. Add 1-1/2 cups ice and tea; process until blended. Serve over additional ice.

MOROCCAN MINT TEA

Steps:

• Steep mint and tea in nearly boiling water for 3 to 5 minutes. Remove mint and tea, stir in sugar and serve immediately.

ICED TEA GRANITA

Steps:

• Place tea bags in a large bowl and pour boiling water over tea bags; steep 10 minutes.
• Remove and discard tea bags.
• Combine sugar, 1/2 cup water, and light-colored corn syrup in a saucepan; bring to a boil over medium-high heat.
• Remove from heat; let stand 5 minutes.
• Add sugar mixture and fresh lemon juice to tea; stir to combine.
• Let cool to room temperature and pour cooled tea mixture into a 13 x 9-inch baking dish; cover and freeze for 6 hours or until firm.
• Remove tea mixture from freezer; scrape entire mixture with a fork until fluffy.
• Spoon into a container; cover and freeze for up to 1 month.
• Garnish with lemon slices and mint sprigs, if desired.

MOROCCAN MINT TEA

Steps:

• In a teapot combine mint leaves, sugar, and tea and add boiling water. Let tea steep 5 to 10 minutes. Strain tea trough a fine sieve into teacups and garnish with mint sprigs.