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Categories:Viewed: 70 - Published at: 5 years ago
Ingredients
- 13 cup sugar
- 2 cups blood-orange juice (about 10 oranges), strained
- 1/2 cup green-tea leaves
- 1/2 pint raspberries
Method
- 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.
- 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.
