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Jasmine-Tea Tangerineade

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    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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    Ingredients

    • 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)

    Directions

    1. 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.

    2. Add syrup and tangerine juice to pitcher. Divide tangerineade among ice-filled glasses. (Or cover, and refrigerate for up to 3 days.)

    Cook's Note

    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.

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