Tangerine Juice With Mint

By Amanda Hesser

Published December 18, 2001

Total Time
2 hours, plus chilling
Rating
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Ingredients

Yield:6 servings

  • 6 cups freshly squeezed tangerine juice

  • 6 tablespoons chopped mint plus 6 sprigs mint for serving

  • Splash of Champagne (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

26 grams carbs; 121 calories; 1 gram fat; 1 gram fiber; 5 milligrams sodium; 1 gram protein; 25 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Stir together the tangerine juice and chopped mint. Let macerate for an hour or two (until the strength of mint is to your liking), then strain into a pitcher and chill.

  2. Step 2

    The next day, add 6 to 8 ice cubes to the pitcher and the mint sprigs. Serve in champagne flutes, topping each with a splash of Champagne if desired.

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Comments

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dimmerswitch

Didn't have the mint 'zing' anticipated after letting juice and mint macerate for a couple of hours. Let it go an hour longer but no difference. Pretty to serve in flutes as this suggests. But...

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