Ingredients
3 1/4 cups water
3 tablespoons jasmine pearls
1 1/4 cups Simple Syrup for Lemonade and Tangerineade
3 cups fresh tangerine juice, strained (from 8 to 10 tangerines)
Preparation
Bring water to a 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.)
