Orlando has been getting a lot of rain lately, not the heavy kind but the sporadic showers that come unannounced every couple of hours and only last long enough to mess up your hairdo and ruin whatever outdoor activity you happen to be doing. But a few weekends ago was an exception: it was dry, sunny and perfectly perfect for spending time by the pool. We also happened to have company for a couple of days so spending almost every moment of our waking hours either in the water or on lounge chairs was great fun. There was tanning, bantering, munching on hummus and chips, and of course, there were many glasses of fruity iced mint tea to keep us refreshed.
P.S. I’m in Marrakesh right now living completely different weather and taking lots of pictures for you. Posts coming soon.
ICED MINT TEA WITH BERRIES RECIPE
Yield: 8 cups
Prep Time: 5 min + brewing and refrigeration time
Cook Time: 10 min
Despite the beautiful red hue of this tea, it is not a berry tea. It tastes like a Moroccan mint tea with only a gentle kiss of berry flavor. This recipe is lightly sweet from the berries with no added sugar, but feel free to sweeten it to your taste
8 cups water
A small bunch fresh mint (about 10 sprigs)
3 green tea bags
¼ teaspoon orange blossom water (optional)
1 ½ cups fresh berries (I used blackberries and raspberries)
Bring the water to a boil in a kettle or medium pan. Remove from the heat and add the tea bags and mint. Let steep 10 to 15 minutes. Discard the tea bags and mint. Add the orange blossom water, if using, and allow to cool. Transfer to a pitcher.
On a cutting board, crush the berries with a fork. Add the crushed berries to the tea. Refrigerate the tea at least 4 hours and serve over lots of ice.
Other refreshing drinks:
Horchata (David Lebovitz)