Tangerine Juice With Mint

• 6 cups freshly squeezed tangerine juice
• 6 tablespoons chopped mint plus 6 sprigs mint for serving
• Splash of Champagne (optional)

1. Stir together the tangerine juice and chopped mint.
2. Let macerate for an hour or two (until the strength of mint is to your liking), then strain into a pitcher and chill.
3. The next day, add 6 to 8 ice cubes to the pitcher and the mint sprigs.
4. Serve in champagne flutes, topping each with a splash of Champagne if desired.

freshly squeezed tangerine juice

Taken from cooking.nytimes.com/recipes/1835 (may not work)