It is customary in Morocco to drink mint tea, very sweet and very hot. We drink it with family (each family has its own recipe and small variations…), with friends, it is the comfort drink par excellence and we enjoy it throughout the day. Moroccan tea is mainly prepared with green tea and mint. It is a magnificent and highly appreciated ritual that I invite you to discover today.
For a medium-sized Teapot:
1 tablespoon of green tea
1 beautiful bouquet of mint
3 leaves of fresh or dried verbena
1 tablespoon of orange blossom water.
1 and a half tablespoons of sugar (or more according to taste, in Morocco we put a lot more…)
Boiling water
Traditional Preparation Method:
Bring the water to a boil.
Pour the green tea into the teapot.
Add a little boiling water, let it infuse for 30 seconds and discard this water.
Add the mint, verbena and sugar to the teapot.
Fill the teapot with boiling water.
Add the orange blossom water.
Let it infuse for 5 minutes.
Pour the tea into a glass and then pour this tea into the teapot again. Repeat this operation 3 times, this will allow you to mix the tea well.
If you like sorbets and ice creams and would like to be able to make them at home easily, quickly, with good ingredients and a lot of taste, this article will interest you! I discovered a revolutionary machine for making ice cream and sorbets at home…
I love good ice creams and sorbets, especially now that I live in Florida… However, I frequently remain unsatisfied with store-bought ice creams full of additives and rare are the artisanal ice cream parlors that offer quality AND vegan ice creams and sorbets. … I like to make homemade ice cream but I got tired of spinning my old ice cream maker for half an hour and all the cleaning that it involved too… I also really like nice creams, those made in a blender from frozen bananas, but after a while, honestly, I get tired of bananas…
So I literally jumped for joy when I discovered the Ninja Creami… What I immediately liked is that you get an ice cream or a sorbet in 3 minutes flat… The only condition is to freeze the mix before for 24 hours.
The second big advantage that I appreciated with this revolutionary ice cream maker is that it allows more flexibility in terms of ingredients. Normally ice cream and sorbet recipes must be scientifically calculated and balanced in order to obtain the ideal texture. With the Ninja Creami, you can easily obtain an excellent texture even without using sugar! These ice creams are made to be eaten immediately or in the next few days, but they keep relatively well and if sometimes the texture has changed after several days of freezing, you can mix it again in the appliance et voilà!
With the heat in Florida right now (and in Europe!!) and all the summer fruit in the shelves, I use the Ninja creami almost every day.
I’m going to share with you three very easy sorbet recipes, two of which are a little sweet (infinitely less than in store-bought sorbets!) and above all delicious! I have many other recipes that I will post soon, each more delicious than the other, including tahini, black sesame, gianduja ice cream, etc.
I have just posted a tutorial on YouTube to become familiar with this appliance through the making of 3 sorbets.
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The first recipe is inspired by Alain Ducasse and I like it a lot more because he uses the seeds and filaments found in the heart of the melon, he cook them together with the syrup and this brings so much more flavor to the sorbet. I like also the idea to take advantage of almost all the fruit.
Melon sorbet, recipe inspired by Alain Ducasse:
500 g flesh from a good ripe melon
Melon seeds and filaments
45g sugar
100g water
Bring the water and sugar to a gentle boil.
Add the seeds and filaments that are in the heart of the melon and cook over low heat for 10 minutes.
Cut the flesh of the melon, weigh out 450 grams and mix with the syrup collected from the melon seeds and filaments.
Mix and pour into the pint, without going over the line. Freeze for at least 24 hours.
The next day, press the sorbet program, wait 3 minutes (cover your ears, the machine is quite noisy!) and voilà!
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The second recipe is a mango sorbet, in which I added some fresh basil for even more freshness, it is of course optional.
Mango and basil sorbet
450g mango
75g water
75g sugar
The juice of a small lime (or half a large one)
A few basil leaves
Bring the water and sugar to a boil and let the syrup simmer for two minutes.
Take the flesh of the mangoes to weigh out 450 grams.
Blend with the syrup and lemon juice.
Pour into the pint without exceeding the line. Freeze for at least 24 hours.
Finely chop the basil leaves. Press the sorbet program and when you have obtained the desired texture, add the basil leaves and start the Mix in program.
You can also make this recipe without sugar.
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Guava Sorbet
1 can of guavas in syrup
Possibly a little coconut milk
Open the can.
Place the guava pieces in the pint.
Fill with syrup to the line of the pot. You can blend this mixture if you want a smooth texture.
Freeze for at least 24 hours. Use the sorbet program.
If you want to reduce the amount of sugar, you can substitute a little syrup with water or even coconut milk.
I am very excited to announce the start of my vegan foodie project courses! On April 7th 2022, I will be starting with delicious vegan French macarons! Come join me to learn how to craft this delicious treat… Great for dessert, to accompany a good coffee or tea, or just simply as a delicious midday pick-me-up snack!
the VEGAN FOODIE Project by Muriel Schiffmann 