Marinated Raspberry And Green-Tea Infusion

1. 1

   In 3-quart saucepan, dissolve sugar in 2 tablespoons water, and cook over high heat until sugar is very lightly caramelized.

2. 2

   Remove from heat, and add orange juice, standing back because it may spatter.

3. 3

   Reheat, and stir with wooden spoon until caramel is dissolved.

4. 4

   Add tea leaves, and cover.

5. 5

   Allow to cool about 10 minutes, and then strain, reserving about 1 tablespoon of tea leaves.

6. 6

   Add raspberries to orange juice mixture, and refrigerate for 2 hours.

7. 7

   Using slotted spoon, scoop raspberries into four soup plates, pour sauce over, and garnish with a few reserved tea leaves.

* Per serving · 4 servings · Values may vary.