If you are a fan of the traditional Moroccan mint tea, you won’t be able to resist its iced version that you can make in a jiff.
8 cups boiling water
1 tablespoon loose Chinese green tea
25 fresh mint sprigs
Combine water and tea in a medium bowl; cover and steep 2 1/2 minutes.
Strain tea mixture through a fine sieve into a bowl, and discard tea leaves.
Add mint and steep 5 minutes.
Add sugar; stir until sugar dissolves.
Cool completely. Serve over ice. (A few additional leaves of fresh or dried lemon verbena add a lovely citrus flavor).
By Cooking Light