Not only does this taste delicious, but the ritual of preparing the tea and drinking it with loved ones makes it all the more sweet.
Join Jennifer Abadi on Wednesday, June 23 at 7:30 pm ET for a cooking class to learn how to make this dish as part of our three-week-long Sephardi cooking series.
- 6 cups cold water
- 8 large sprigs fresh mint, rinsed in cold water (if leaves are small and sparse use more sprigs)
- 2 green or black tea bags
- ¼ cup sugar (optional but recommended)
- Bring the water to a full boil in a 2-quart saucepan over high heat.
- Turn off the heat and drop in 2 sprigs of the mint plus 2 tea bags. Let steep, covered, for 5-7 minutes, or until the color of the water has become an amber color.
- Place one sprig of mint in each glass or cup as well as about 2 tsp sugar.
- Discard the mint and teabags from the saucepan and carefully pour the hot tea into each glass* or cup, mixing each with a small spoon to dissolve the sugar. Serve immediately with the sprigs of mint left in each glass or cup.
* Note: If you are serving the tea in short glasses (which is the traditional way), make sure to have a spoon in each glass when you pour in hot tea so that it won’t crack. You should also remember not to fill the glass to very top, so that each guest can pick up the hot tea from the top rim of the glass.