JASMINE-TEA TANGERINEADE

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Jasmine-Tea Tangerineade image

The clink-clink of ice in an Arnold Palmer -- the drink that joins our two national summer refreshments, lemonade and iced tea -- can be heard anywhere from backyard barbecues to beach picnics. This not-so-standard rendition includes Jasmine-tea pearls, which bestow floral notes on sweet tangerine juice.

Provided by Martha Stewart

Categories     Drink Recipes

Yield Makes 7 1/2 cups

Number Of Ingredients 4

3 1/4 cups water
3 tablespoons jasmine pearls
1 1/4 cups Simple Syrup for Lemonade and Tangerineade
3 cups fresh tangerine juice, strained (from 8 to 10 tangerines)

Steps:

  • Bring water to a simmer in a small saucepan. Remove from heat, add jasmine pearls, and infuse for 2 1/2 minutes. Strain through a small sieve into a pitcher. Discard pearls. Let cool.
  • Add syrup and tangerine juice to pitcher. Divide tangerineade among ice-filled glasses. (Or cover, and refrigerate for up to 3 days.)

*** Explore more Jasmine-Tea Tangerineade Recipes »

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