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Epicurious

Tangerine Licuado

Recipe information

  • Yield

    makes 8 cups

Ingredients

3 cups tangerine juice (preferably unsweetened, from the refrigerator section of the market)
1 cup freshly squeezed tangerine, clementine, or orange juice
4 cups cold water (preferably spring water)
6 tablespoons sugar

Preparation

  1. Combine all ingredients in a large bowl and whisk to blend. No need to strain. Chill well in the refrigerator. Serve over ice with a tangerine wheel for garnish.

Tacos by Mark Miller with Benjamin Hargett and Jane Horn. Copyright © 2009 by Mark Miller with Benjamin Hargett and Jane Horn. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc. Mark Miller is the acclaimed chef-founder of Coyote Cafe in Santa Fe, New Mexico. He has started and owned thirteen different restaurants on three continents from 1979 to 2008. He is the author of ten books with nearly 1 million copies in print, including Tacos, The Great Chile Book, The Great Salsa Book, and Coyote Cafe. Mark currently works in International Culinary Consulting and lives in Santa Fe, New Mexico. Benjamin Hargett is a travel-loving chef who has cooked in Europe, the Carribean, Mexico, and the United States, where he worked with Mark Miller at the Coyote Café for many years.
TagsCold DrinkBeveragesPunchLatin AmericanTangerineCitrusFruitNonalcoholicMake AheadEasyQuickCookbooks
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