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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.