Approximately 1 1/4 pints (750 ml) water
3-4 tsp tea leaves
20-30 spearmint leaves
4 sprigs of mint

Boil the water in the kettle. Warm the teapot. Put the tea andmint leaves in and add the boiling water. Leave it to brew for 2 or 3 minutes. While brewing, warm tumblers by rinsing in hot water. Put one sprig of mint in each tumbler. Pour tea into each tumbler through a strainer. It is normal to add sugar lumps to the teapot, but it can be added to the tumbler to taste after pouring.

Here is a quick mint tea version:

Make tea as you do normally; cut some sprigs of mint from the plant in the pot on the balcony, rinse under the tap, put into a big mug, pour tea into mug: enjoy!

Iced Moroccan Tea

6 tea bags of green tea
2/3 cup sugar
2 to 3 handfuls fresh spearmint with thick stems trimmed away
9 cups boiling water
Ice Mint sprigs and lemon wedges for garnish

About 2 hours before eating, place all the ingredients except the ice and garnishes, in a 3-quart teapot or saucepan. Add the boiling water, stir and cover.
Steep 4 to 5 minutes and strain into a bowl. Cover and cool. Serve by pouring into ice-filled glasses. Garnish with fresh mint and lemon.

Arabic Coffee (Qahwa Arabeya)

3 cups water
3 tbsp. cardamom (coarsely ground)
2 tbsp. of Arabic coffee
1/4 teaspoon saffron (optional)
1 cup sesame seeds

Boil the water in a pot. Add the coffee to the water and bring to a boil over low heat. Remove from the heat for five minutes to allow the coffee to settle.
Put the cardamom in the pot, strain the coffee into it and add the saffron. Bring back to boil once and serve.

Moroccan Lemonade

8 lemons
3/4 cup sugar, or to taste
1 teaspoon orange blossom water, or to taste
generous 1/4 cup freshly chopped mint
water (or seltzer) and ice cubes

Squeeze the juice from the lemons and sweeten to taste with the sugar. Add the orange blossom water and the mint, and stir or shake well together. Pour a little into a tall glass and fill with water or soda and ice.

Moroccan Tea

Rinse a 4-cup teapot with boiling water. Add to the pot:

4 tsp. green tea
1/2 cup sugar
1-1/4 cup firmly packed fresh spearmint leaves (other kinds of mint may be substituted)

Cover with:

4 cups boiling water

Allow tea to steep at least 3 minutes. Stir slightly and correct for sweetness. Serve hot in glasses. Serves 6. Add fresh orange blossoms to the pot before pouring in the boiling water.

Moroccan Orange Sharbat

16 medium oranges
sugar to taste
1 teaspoon orange blossom water
water (or seltzer) and ice cubes
sprigs of fresh mint, to garnish

Squeeze the juice from the oranges and sweeten to taste with the sugar. Add the orange blossom water and mix well. Serve diluted with ice cold water and garnished with mint.