Moroccan tea ice

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

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


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


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.)


Spoon into small cups and serve.

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

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