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.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.