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Moroccan tea ice

Time 8 minutes
Yields Serves 4
Moroccan tea ice
(Los Angeles Times)
1

Pour the boiling water over the tea, sugar and spearmint in a large glass bowl. Steep 3 minutes.

2

Strain out the tea leaves and mint. Cool to room temperature.

3

Pour the tea mixture into an ice cream maker and freeze according to manufacturer’s instructions. (Alternately, pour the tea into a wide shallow dish, place in a freezer and allow it to freeze around the edges, 1 to 2 hours. Remove the dish from the freezer and scrape the ice with a fork from the outside edges to the center. Repeat this process every half an hour at least 3 times until the entire mixture has turned into small, sequin-like ice flakes.)

4

Spoon into small cups and serve.

From “Couscous and Other Good Food From Morocco,” by Paula Wolfert.

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