Jasmine-Tea Tangerineade

1. 1

   Bring water to simmer in a small saucepan.

2. 2

   Remove from heat, add jasmine pearls, and infuse for 2 1/2 minutes.

3. 3

   Strain through a small sieve into a pitcher.

4. 4

   Discard pearls.

5. 5

   Let cool.

6. 6

   Add syrup and tangerine juice to pitcher.

7. 7

   Divide tangerineade among ice-filled glasses (or cover and refrigerate for up to 3 days).

8. 8

   SIMPLE SYRUP:.

9. 9

   Bring sugar and water to a boil in a small saucepan, stirring to dissolve sugar.

10. 10

    Let cool completely, and refrigerate for up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.