Moroccan Iced Mint Tea with Grilled Lemon and Honey

Halve the lemons and lay them cut-side down on a hot grill until charred and caramelized, about 4 minutes; set aside to cool.

Serves 4

Ingredients

• 4 tbsp loose green tea (gunpowder)
• 1 large bunch fresh spearmint
• 5 tbsp honey, plus more to taste
• 2 lemons, halved
• 4 cups boiling water
• 2 cups cold water
• Ice cubes
• Extra mint sprigs, to garnish

Instructions

1. Halve the lemons and lay them cut-side down on a hot grill until charred and caramelized, about 4 minutes; set aside to cool.
2. Rinse the green tea briefly with a splash of boiling water and discard that first rinse to soften the bitterness.
3. Steep the rinsed tea and the big bunch of mint in the boiling water for about 5 minutes.
4. Strain the hot tea into a pitcher and stir in the honey while it is still warm so it dissolves completely.
5. Squeeze the charred grilled lemons into the tea, adding the smoky juice to taste.
6. Top up with the cold water and let the mixture cool to room temperature.
7. Fill tall glasses with ice and pour over the minty tea.
8. Garnish with fresh mint sprigs and serve cold, with extra honey on the side for sweetening.
9. Mint tea is the lifeblood of Moroccan hospitality, traditionally poured from a height into small glasses to build a frothy crown. This iced version keeps the fragrant spearmint and green tea base but adds the smoky brightness of grilled lemon, a perfect cooler for a sweltering cookout afternoon. Sweet, herbal and refreshing, it is the alcohol-free drink everyone reaches for second.

Nutrition (estimated, per serving)

• Calories: 90 kcal
• Protein: 0g
• Fat: 0g
• Carbohydrates: 23g
• Fiber: 0g
• Sugar: 21g
• Sodium: 10mg