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Moorish’s Mint Tea

3 tablespoons of gunpowder tea.
4 tablespoons of sugar
2 tablespoons of honey
15 ish sprigs of six fresh mint leaves
Water

Mash up sugar, tea. mint and honey in the bottom of the teapot. Add boiling water. Leave to stand. Serve with narghile and good company.


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First made with fresh mint from the allotment, in imitation of the mint tea served in one of the many Moroccan cafes which at the time lined Hyde Park.

Part of Devilfloss' Vegetarian Cookbook: A Simple and Accurate Guide To The Revolution