Mint Melon & Cucumber Smoothie
2 Tbsp. Marrakesh Mint Tea (contains caffeine)
3 cups honeydew melon, chopped
1 ¼ cups English cucumber, peeled & chopped + 4 slices for garnish
16 fresh mint leaves
3 Tbsp. fresh lime juice
3 Tbsp. light agave nectar or honey
¼ cup Lemon Sugar
3 cups honeydew melon, chopped
1 ¼ cups English cucumber, peeled & chopped + 4 slices for garnish
16 fresh mint leaves
3 Tbsp. fresh lime juice
3 Tbsp. light agave nectar or honey
¼ cup Lemon Sugar
BRING 1 cup of filtered water to a boil. Remove from heat and let sit 1 min.
ADD 2 Tbsp. Marrakesh Mint Tea and steep for 3 mins.
STRAIN liquid through a fine mesh strainer to remove tea leaves and sediment. Discard used tea leaves.
PLACE tea liquid in refrigerator until chilled. COMBINE chilled tea, melon, cucumber, mint leaves, lime juice, and 1 Tbsp. agave or honey into a blender and puree until smooth.
PLACE 2 Tbsp. agave nectar in a small shallow dish. Pour Lemon Sugar into a separate dish. Dip rim of glass in agave nectar, then dip and twist the rim into the sugar to coat.
POUR smoothie carefully into glasses, filling just below the sugared rim.
CUT a slit halfway through cucumber slices and place one on the rim of each glass.
ADD 2 Tbsp. Marrakesh Mint Tea and steep for 3 mins.
STRAIN liquid through a fine mesh strainer to remove tea leaves and sediment. Discard used tea leaves.
PLACE tea liquid in refrigerator until chilled. COMBINE chilled tea, melon, cucumber, mint leaves, lime juice, and 1 Tbsp. agave or honey into a blender and puree until smooth.
PLACE 2 Tbsp. agave nectar in a small shallow dish. Pour Lemon Sugar into a separate dish. Dip rim of glass in agave nectar, then dip and twist the rim into the sugar to coat.
POUR smoothie carefully into glasses, filling just below the sugared rim.
CUT a slit halfway through cucumber slices and place one on the rim of each glass.