Jasmine-Tea Tangerineade
- 3 14 cups water
- 3 tablespoons Jasmine Pearls
- 3 cups fresh tangerine juice, strained (from about 8-10 tangerines)
- 1 cup sugar
- 1 cup water
- Bring water to 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).
- SIMPLE SYRUP:.
- Bring sugar and water to a boil in a small saucepan, stirring to dissolve sugar.
- Let cool completely, and refrigerate for up to 1 month.
water, jasmine pearls, tangerine juice, sugar, water
Taken from www.food.com/recipe/jasmine-tea-tangerineade-339480 (may not work)