Leave it to the Americans to Americanize a foreign cultural staple and make it their own. The perennial Moroccan mint tea takes on a new edge with the refreshing addition of ice and honey – a recipe perfect for hot summer days.

Boil your water (wait for the bubbles-yo.) Add two decaffeinated teabags per liter of water and infuse for 15 minutes. Add 5-10 sprigs of fresh mint per liter and let infuse for 15 minutes more. Before it cools all the way stir in 3 tablespoons of honey until it dissolves. You can leave it under the sun or on the counter for another 30 minutes. When it’s cooled put it in the fridge to really chill. Add ice, a squeeze of lemon or lime and enjoy! Keeps for at least 3 days too.