Moroccan Mint Tea Slush With Lime And Ginger
- 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.rnBoil 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!
loose green tea, mint, lime, cold filtered, cane surgar, ginger liqueur, mint, lime
Taken from food52.com/recipes/13266-moroccan-mint-tea-slush-with-lime-and-ginger (may not work)