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.
- Pour some additional boiling water into the teapot you will be using, and swirl it about to warm the pot. Discard the water.
- 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 ReformJudaism.org, where she serves as food editor. Tina can be reached for congregational and organizational events through her website.
- Dried mint should never be used to make mint tea. Always use fresh mint to avoid a musty, bitter taste.
Give to the URJ
The Union for Reform Judaism leads the largest and most diverse Jewish movement in North America.
