- 2 cups water
- 12 fresh mint leaves
- 4 individual green tea bags
- 1/3 cup sugar
- 2-1/2 cups diced honeydew
- 1-1/2 cups ice cubes
- Additional ice cubes
- In a large saucepan, bring water to a boil. Remove from the heat; add mint and tea bags. Cover and steep for 3-5 minutes. Discard mint and tea bags. Stir in the sugar.
- In a blender, process honeydew until blended. Add 1-1/2 cups ice and tea; process until blended. Serve over additional ice. Yield: 5 servings.
Originally published as Iced Melon Moroccan Mint Tea in Healthy Cooking Annual Recipes Annual 2012, p27
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