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Moroccan Mint Tea

Tina Wasserman
Moroccan mint tea
Moroccan mint tea
Moroccan mint tea

This recipe is simple to make and a refreshing, authentic addition to your Moroccan meal, whether served hot or cold. Moroccans like their tea sweet, so add sugar to your taste.

1 tablespoon green tea
1/3 cup packed fresh mint leaves
1/4 cup sugar or more to taste
2 drops orange blossom water
1 quart boiling water
  1. Pour some additional boiling water into the teapot you will be using, and swirl it about to warm the pot. Discard the water.
  2. Add all of the ingredients to the prepared teapot and stir. Let steep for 6 minutes, and strain into decorative glasses or tea cups.

Yield: 1 quart mint tea

Tina Wasserman is the author of Entrée to Judaism: A Culinary Exploration of the Jewish Diaspora and Entrée to Judaism for Families and is a visiting lecturer and scholar-in-residence throughout the country. She serves on the boards of ARZA and URJ Camp Newman, and is a member of Temple Emanu-El in Dallas, TX. Her recipes can be found at Cooking and More and throughout, where she serves as food editor. Tina can be reached for congregational and organizational events through her website.


Tina's Tidbits: 

  • Dried mint should never be used to make mint tea. Always use fresh mint to avoid a musty, bitter taste.