Name: Iced Moroccan Mint Tea
Total time: 20 min
Yield: Serves 4
Cuisine: British
Ingredients: 4 Dragonfly Organic Moroccan Mint pyramid bags; 500ml freshly drawn water (used at 80C, off-boil and stood 2 minutes); A generous handful of fresh spearmint leaves, about 30g, bruised between the palms; 3 tbsp golden caster sugar (Moroccan service is properly sweet; add a fourth to taste); 1 unwaxed lemon, sliced into thin rounds; 250ml well-chilled still water; Plenty of cubed ice for the jug and the serving glasses; 4 small sprigs of fresh mint for the serving glasses; A few thin cucumber rounds for the optional Moroccan summer garnish

This is the iced version of Moroccan mint tea, a sweet, refreshing jug for a hot day. It uses Dragonfly Organic Moroccan Mint, which has a gunpowder Green Tea base, brewed strong with a good handful of fresh spearmint and sweetened in the traditional way. The green tea matters here: a purely herbal mint jug tends to go flat once chilled, whereas the gunpowder leaf keeps the drink with some backbone as it cools.

Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Iced Moroccan Mint Tea recipe. Canonical: https://teas.co.uk/recipes/iced tea/iced moroccan mint tea/

Brew it cooler than you would a Black Tea, at around 80C, so the green base does not scald. Sweeten and add the lemon while it is still hot, then chill it right down and pour it over plenty of ice. A sprig of mint and a slice of lemon in each glass, and a little cucumber if you fancy, finish it for the table.

⏱ 20 min 🍽 Serves 4 📊 Easy 📚 Iced Tea Recipes

You'll need

4 Dragonfly Organic Moroccan Mint pyramid bags
500ml freshly drawn water (used at 80C, off boil and stood 2 minutes)
A generous handful of fresh spearmint leaves, about 30g, bruised between the palms
3 tbsp golden caster sugar (Moroccan service is properly sweet; add a fourth to taste)
1 unwaxed lemon, sliced into thin rounds
250ml well chilled still water
Plenty of cubed ice for the jug and the serving glasses
4 small sprigs of fresh mint for the serving glasses
A few thin cucumber rounds for the optional Moroccan summer garnish

Method

Boil the kettle, then let it stand for two minutes to drop to about 80C. The gunpowder green base would scald at a full boil.
Bruise the spearmint by clapping it once between your palms to release the oils.
Put the four Moroccan Mint bags and the bruised spearmint into a 1-litre heatproof jug and pour over the 500ml of water.
Stir in the sugar straight away while the jug is hot; it will keep dissolving through the steep.
Cover and steep for four minutes, a touch longer than a single cup because of the larger volume and leaf.
Lift out the bags, pressing each against the side, and discard. Leave the fresh mint in the jug.
Add the lemon slices now, while the jug is still hot, so the citrus oil works into the tea rather than just floating on the surface later.
Pour in the chilled still water and a good handful of ice, stirring for thirty seconds to bring the temperature down quickly; some ice will melt, which is part of getting the strength right.
Cover and chill in the fridge for twenty minutes to let everything settle together.
Fill four tall glasses with ice, strain the tea over, and drop a lemon round and a mint sprig into each, with a slice or two of cucumber if you like.

What you'll end up with: A pale gold iced tea over plenty of ice, sweet and mint forward with a lift of lemon, a sprig of mint and a slice of cucumber in each glass, and enough backbone from the green tea to hold up through the afternoon.

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🛒 Made with this tea

Dragonfly Organic Moroccan Mint, 40 Tea Bags 80g£4.50