Jasmine-Tea Tangerineade

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.

  • Servings: 8
  • Yield: Makes 7 1/2 cups

Source: Martha Stewart Living, June 2008


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


  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 Notes

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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