Maybe it's a California thing, but I never really understood Iced Tea. Iced coffee, heck yes, but Iced Tea always seemed like where decent hot tea went to die. That changed when I started spending more time in Hawaii where iced tea is the drink of choice to stay refreshed during the hot island days. Be it a bottle of Ito En or the tropical twist on Southern Sweet Tea, there's always iced tea. And ever since I first tried the sweet-tart exotic sweet tea, I wanted to make a Moroccan version. So here it is: with a hint of cinnamon and cardamom, a backbone of green tea, loads of mint, subtle cinnamon and cardamom, and some passionfruit juice to bring it all together.
Bring water to a simmer in a medium saucepan over medium-high heat (don’t let it boil), about 5 minutes. Add the green tea, cover partially, and let steep until the flavor is stronger than desired but not bitter, about 15 to 20 minutes.
Once the tea has steeped, discard the tea, add cinnamon, cardamom, and mint (minus about 6 to 8 stems you’ll want to reserve for garnish) and let cool to room temperature, about 1 hour. Add the ice to the tea, then stir in the passionfruit juice,and honey. Place in the refrigerator to cool completely, about 2 hours.
Once the tea is cold, discard the cinnamon, cardamom, and mint and stir in the lime juice. Taste and adjust with more lime juice or honey as desired. Serve iced tea over ice and garnish each glass with a sprig of mint.
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