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