MOROCCAN MINT TEA (about 3 quarts)

10 cups water

2 tablespoons loose Ceylon tea

2 large bunches mint

¾ cup sugar

1. Bring the water to a boil in a large saucepan or teapot. Add the sugar and stir until it dissolves. Add the tea and mint, remove from the heat and let steep for 5 minutes.

2. Strain the tea into sturdy juice glasses or teacups.

adapted from Amanda Hesser, The Essential New York Times Cookbook