Makes: 1 pot • Time: 15 minutes
This light, fresh herbal infusion is one of several that curating chef Mourad Lahlou serves at his popular San Francisco restaurant called Aziza. It’s best made in a clear glass teapot (the kind that has a central infusion chamber), because it allows you to see how dark the brew is getting. For even more recipes, check out Lahlou’s cookbook here.
- 1 large bunch peppermint or spearmint
- Délice Dar El Amrani orange blossom water
- 1 sprig verbena (optional)
Fill the central infusion chamber of a teapot or the glass container of a press pot with the mint leaves. Add a few drops of orange blossom water and the verbena sprig. Fill the pot with boiling water and allow to steep 5 to 10 minutes before serving.
Excerpted from Mourad: New Moroccan by Mourad Lahlou (Artisan Books). Copyright © 2011. Photographs by Deborah Jones.