In Morocco, sweet fresh mint tea is served after every meal, and with every conversation. It's a sign of tradition and friendship. This version loses the usual sweetness and adopts a lovely refreshing juniper berry zing.
Serves: 3
INGREDIENTS
4 long strips of lemon peel
1 cup fresh mint leaves
3 cups boiling water
1 tablespoon juniper berries
juice of half a lemon
METHOD
Gently massage lemon peel and mint leaves to release oils. Place in a tea pot and top with boiling water.
Add juniper berries and lemon juice and let ingredients infuse for 10 minutes before serving.
For more beautiful recipes by Jane Lyons, follow her at The Next Meal.
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126
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