Posts
Rosemary Tangerine Cooler
Via Bon Appetit
Ingredients
Method
Heat a cast-iron skillet or griddle over high heat, or on a grill grate. Pour some raw sugar into a small plate. Dip cut sides of tangerines into sugar. Scatter 8 rosemary sprigs in skillet; add tangerines, cut side down. Cook until sugar caramelizes, about 2 minutes. Let cool.
Quarter tangerines; discard rosemary. Place tangerines in a pitcher, add 2 Tbsp. raw sugar, and muddle to release juices. Add rum and 6 cups ice; stir until pitcher is frosty. Divide among 8 glasses; garnish with remaining 8 rosemary sprigs.
- 2 tablespoons raw sugar plus more
- 4 tangerines, halved crosswise
- 16 rosemary sprigs, divided
- 2 cups white rum
Method
Heat a cast-iron skillet or griddle over high heat, or on a grill grate. Pour some raw sugar into a small plate. Dip cut sides of tangerines into sugar. Scatter 8 rosemary sprigs in skillet; add tangerines, cut side down. Cook until sugar caramelizes, about 2 minutes. Let cool.
Quarter tangerines; discard rosemary. Place tangerines in a pitcher, add 2 Tbsp. raw sugar, and muddle to release juices. Add rum and 6 cups ice; stir until pitcher is frosty. Divide among 8 glasses; garnish with remaining 8 rosemary sprigs.
Image etc via.
0 comments:
Post a Comment
I love hearing your thoughts - it seriously makes my day!