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.
Martha Stewart Living, June 2008
Yield Makes 7 1/2 cups
Serves 6 to 8
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3 1/4 cups water
3 tablespoons jasmine pearls
1 1/4 cups Simple Syrup Simple Syrup
3 cups fresh tangerine juice, strained (from 8 to 10 tangerines)
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.)
Jasmine tea can become too tannic if allowed to steep for too long. A few minutes is sufficient to infuse the fresh tangerine with flavor.