Recipe - Indian Incense (A Dough Incense)

3 cup Water
1 tablespoon Loose black tea; (or 34
orange pekoe tea bags)
4 Fresh mint leaves; (I use a
handful as I love mint) or
1 Tb dried mint, up to 8
3 cup Ice water
3 Lemons or limes ; juice of
Sugar or honey to taste
Ice cubes

Hi everyone: I still haven't caught up with all those boxes, or all my
Fatfree digests, but I have managed to find a lot of good recipes,
including this one for ice tea. It's from The Ethnic Vegetarian Kitchen by
Shanta Nimbark Sacharoff. It's my favorite ice tea recipe and I often make
34 batches at a time.

Bring 3 cups of water to a boil in a saucepan and remove from heat. Add tea
leaves (put in tea infuser for less of a mess) and mint leaves (use tea
infuser for dried mint as well). Cover the pot and steep for 5 minutes.
Remove tea leaves and mint leaves. (For a more intense mint flavor leave
mint in for 5 minutes longer.)

Strain if not using infusers, stir in honey or sugar (about One half cup) until
dissolved. Add ice water and lemon or lime juice. Stir well and pour into
glasses with ice cubes.

Note: I have also tried this recipe using lemon balm instead of the mint.
It gives it a different taste and is also good.
Posted to fatfree digest by JBennicoff JBennicoff@aol.com on Apr 29, 1998