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These random sunny warm days are making me want to sit on the back porch with a tall glass of iced tea and listen to the birds chip. That sounds really southern, but also pretty heavenly. Today was such a day and we (me and my dog who is kennel bound for his recovery from knee surgery) thoroughly enjoyed getting some vitamin D. And since my grandma sent over a big bag of tangerines I had the idea to make tangerine syrup.
This tangerine syrup would be excellent in tea, or in a mojito or margarita. I made a small batch, but this recipe could easily be doubled or tripled for larger batches. Store them in airtight jars in the fridge. If you use this syrup in anything other than tea please share with me!
I made this tea with the Kirkland Ito En Matcha Blend Japanese Green Tea I have talked about before because it can be cold brewed in about 3 minutes. That means this iced tea comes together super fast, no waiting for water to boil or tea to cool, and no watered down tea because you added ice before the tea was cool enough. If you use a different type of tea or choose to brew it in hot water make sure it cools completly before icing so you don’t end up with weak tea. Alternatively you could make it extra concentrated so that the melted ice brings it to the normal strength. The tangerine syrup would be good in any kind of iced tea though, black, white, red…. be creative. I think I will try it in black tea next time, or maybe even a blend of black and green. Hmmmm…..