House prep · Syrup
Moroccan Mint Tea Syrup (1:1)
- Yield
- About 1 liter
- Shelf life
- 3 weeks
- Storage
- Refrigerated
Ingredients
- 24 g gunpowder green tea
- 227 g hot water, plus 1 cup for rinsing
- 680 g hot water
- 473 g mint sprigs and leaves
- White sugar, equal to the strained liquid by weight
Method
- 1Steep the tea in 227 g hot water and set the concentrate aside. Swish the leaves in the rinsing water five times and discard it. Return the concentrate to the leaves, add the 680 g water and bring to a boil over low-medium heat. Off the heat, add the mint and steep. Aerate by pouring off a third and pouring it back three times without stirring. Strain, pressing lightly, weigh and stir in an equal weight of sugar.
Used in 1
Pouring…