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
Ingredients
-
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
Directions
-
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!
I love food! I love to cook, eat, read about food, write about food, and enjoy meals with friends and family. I have been writing a food memoir for the past decade and am just about done! I epsecially love to create recipes using seasonal and local produce. I love to travel and wherever I go I shop at markets, cook, and try to take a cooking class.
See what other Food52ers are saying.