Under 30 Minutes

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.

  • Prep:
  • Total Time:
  • Servings: 6
Moroccan Mint Tea with Arak and Marigolds

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


  1. 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.

  2. 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.

Cook's Notes

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.


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