Moroccan Mint Tea with Arak and Marigolds
Moroccan mint, which has a spicy aroma and is less sweet than spearmint, is preferable here, but you can substitute spearmint or peppermint.
- Total Time:
- Servings: 6
Photography: Richard Banks
Source: Martha Stewart Living, May 2013
- 4 cups water
- 1 tablespoon green tea leaves
- 10 to 12 sprigs fresh mint (about 10 ounces; preferably Moroccan)
- 1 cup lightly packed unsprayed 'Tangerine Gem' marigold petals (about 1/2 ounce), plus more for garnish, picked over, gently submerged in water, and drained on paper towels
- 2 tablespoons sugar
- 1/2 teaspoon orange-blossom water, or more to taste
- 2 ounces arak or other anise-flavored liquor
Bring the water to a boil in a medium saucepan and remove from heat. Place tea leaves in a small bowl and stir in 1/4 cup boiling water. Pour through a fine sieve and discard water. Place tea leaves in pan with remaining water. Add mint, marigold petals, and sugar and stir until sugar dissolves. Let mixture stand 5 minutes.
Bring mixture to a bare simmer over medium-high heat. Remove from heat and let stand 3 minutes. Stir in orange-blossom water and arak and transfer to a teapot. Pour into heatproof glasses, garnish with marigold petals, and serve immediately.
Time for Tea
This Moroccan mint brew gets its depth of flavor from arak, an anise-tinged spirit. 'Tangerine Gem' marigold petals add a sunny, citrusy note.