Ingredients
7 orange pekoe tea bags
12 sprigs of fresh mint
3 lemons, peeled and juiced
8 cups boiling water
1 1/2 cups superfine sugar
8 cups cold water
1/3 cup orange blossom water
mint sprigs and lemon slice (to garnish)
Method
Sources
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Dried spearmint — Middle Eastern dishes, tea, tzatziki, lamb
Dried mint for convenience — tabbouleh, tzatziki, tea, lamb
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Dried spearmint — Middle Eastern dishes, tea, tzatziki, lamb
Dried mint for convenience — tabbouleh, tzatziki, tea, lamb
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Steep tea bags in boiling water, add mint, sugar and lemon peel. Stir until sugar dissolves. Allow to stand for up to four hours. Discard lemon peel and mint. Strain lemon juice and add to tea. Add cold water and orange blossom water, and plenty of ice cubes. Serve in tall, clear glasses, garnished with lemon slices and fresh mint sprigs. Orange blossom water is available in Middle Eastern grocery stores, and in the specialty aisles of some supermarkets.