Marinated Raspberry And Green-Tea Infusion
- Total Time
- 30 minutes
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Ingredients
- â…“cup sugar
- 2cups blood-orange juice (about 10 oranges), strained
- ½cup green-tea leaves
- ½pint raspberries
Nutritional analysis per serving (4 servings)
141 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 34 grams carbohydrates; 3 grams dietary fiber; 29 grams sugars; 1 gram protein; 2 milligrams sodium
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
- Step 1
In 3-quart saucepan, dissolve sugar in 2 tablespoons water, and cook over high heat until sugar is very lightly caramelized. Remove from heat, and add orange juice, standing back because it may spatter. Reheat, and stir with wooden spoon until caramel is dissolved. Add tea leaves, and cover. Allow to cool about 10 minutes, and then strain, reserving about 1 tablespoon of tea leaves.
- Step 2
Add raspberries to orange juice mixture, and refrigerate for 2 hours. Using slotted spoon, scoop raspberries into four soup plates, pour sauce over, and garnish with a few reserved tea leaves.
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