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

1. Bring water to simmer in a small saucepan.
2. Remove from heat, add jasmine pearls, and infuse for 2 1/2 minutes.
3. Strain through a small sieve into a pitcher.
4. Discard pearls.
5. Let cool.
6. Add syrup and tangerine juice to pitcher.
7. Divide tangerineade among ice-filled glasses (or cover and refrigerate for up to 3 days).
8. SIMPLE SYRUP:.
9. Bring sugar and water to a boil in a small saucepan, stirring to dissolve sugar.
10. 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)