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Author Notes: This recipe was inspired by the Sweet Tea Slush recipe I tested a few weeks ago and by my love of Moroccan Mint tea, made with green tea, fresh mint, and sugar. I have been enjoyed this over ice, and adding some lime to give it a little zip. This slush version is not too sweet but you can adjust it to be as sweet or as tart as you like. I made the tea strong so you can blend it with regular ice cubes which dilutes the intensity but gives it a wonderful refreshing slushy effect. I added some fresh mint at the end for the fresh taste and the added speckles of green.The addition of ginger liqueur gives a nice spike but the non-alcoholic version is also great as is. - JoanG
- 2 tablespoons loose green tea
- 1 cup fresh mint leaves
- 1 organic lime
- 4 cups cold filtered or spring water
- 1/3 cup organic cane surgar
- 4 ounces ginger liqueur (e.g, Canton) optional
- 8 fresh mint leaves
- 4 slices of lime for garnish
- Remove the rind from the line in a few big strips. Juice the lime.
- Put the tea, mint leaves, and lime peel in a 6-8 cup French press or in an infusion basket in a large teapot. Boil the water and pour into the teapot. Let step about 10 minutes
- Plunge the French press or remove the infusion basket from the teapot. Stir in the sugar and lime juice. Taste and add more sugar if desired. Cool in the refrigerator.
- When ready to serve, pour half of the tea mixture into a blender. Add 2 ounces of the liqueur. Add 8-10 ice cubes. Add a half of the extra mint leaves and blend until slushy.
- Pour into 2 glasses, add straws, and garnish with a slice of lime, if desired. Repeat for 2 more servings. Sip, slurp, and enjoy!
- This recipe was entered in the contest for Your Best Poolside Cocktail