Moroccan mint tea

If any of my neighbours looked out of the window this morning and saw me kicking the door of my shed, they'd be forgiven for thinking that I don't particularly enjoy gardening. They would, however, be wrong. Despite my momentary anger at the shed door, the fact that I only do it every month (at best) and my considerable lack of green-fingered talent, it is something that gives me great pleasure. Today, for instance I found that some mint was growing near the rosemary bush. Where did it come from?

I took it as a sign that it was time to make Moroccan mint tea. I have been making this tea, ever since I went to Morocco in 2001. Of course, I've developed my own method by now, and it has been transformed into something that perhaps isn't 100% authentic, but is, nevertheless, delicious and refreshing. The main difference is that I don't sweeten it with sugar, but with honey. And I don't make it anywhere near as sweet as they do. It's a matter of taste, I guess. You take a green tea bag and put it in a pot with about three sprigs of mint and a tablespoon of honey, before covering with freshly boiled water. Allow to brew for about five minutes, then pour into individual teacups. Or small glasses, if you want to be Moroccan about it. If I'd found some pinenuts, then I would have toasted them, and let a few float on top, just like they did in Quarzazante, on the edge of the Sahara desert