Arabic Tea

Rinse the mint, rub dry and, except for four stalks for garnish, heat in a saucepan with water on 3 or automatic heat 9-12 and gently bubble on 1 or automatic heat 3-4 for about 10 minutes.

Pour the tea into a warmed pot and add the mint water. Steep for about 5 minutes, then strain through a fine sieve. Put 1 teaspoon of ginger and ginger syrup in each of four tea glasses.

Pour the mint tea over it, stir, garnish with mint and bring to the table on the spot.

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