In Morocco, sweet fresh mint tea is served after every meal, and with every conversation. It's a sign of tradition and friendship. This version loses the usual sweetness and adopts a lovely refreshing juniper berry zing.
Serves: 3
INGREDIENTS
4 long strips of lemon peel
1 cup fresh mint leaves
3 cups boiling water
1 tablespoon juniper berries
juice of half a lemon
METHOD
Gently massage lemon peel and mint leaves to release oils. Place in a tea pot and top with boiling water.
Add juniper berries and lemon juice and let ingredients infuse for 10 minutes before serving.
For more beautiful recipes by Jane Lyons, follow her at The Next Meal.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!