1 cups water
4 green tea bags
3 honey tangerines
1/3 cup agave nectar
2 cups white wine (a 750 mL bottle)
1/4 cup triple sec
Bring the cup of water to a boil in a microwave safe liquid measuring cup. Add the tea bags and let steep for five minutes. Remove the tea and squeeze the excess water out. Be careful! The tea bags will be hot. Add the agave nectar and stir until thoroughly combined. Pour this tea concentrate into a 1 liter or larger container or pitcher.
Take one of the limes and cut it in half. Cut in half again and slice. Add these lime wedges to the pitcher with the tea concentrate. Take one of the tangerines and cut it widthwise into slices. If your tangerines have seeds, poke them out before cutting into smaller pieces. Reserve some of the rounds for garnish before cutting the tangerine slices into small bits. Add these bits to the tea concentrate as well.
Using the same liquid measuring cup, juice the remaining limes and tangerines. Don't worry about getting the seeds into the cup; you'll be straining it in a bit. Make sure to squeeze the crap out of the fruit! When finished, pour the juice into the pitcher through a mesh strainer. Add the 1/4 cup of triple sec and then the wine. If using a larger pitcher, you can certainly add the whole 750mL bottle. This recipe is sweet enough for it to have more. My pitcher is just 1 liter, and I didn't have enough room for all of it due to my very juicy fruit!
Stir gently and refrigerate for an hour before serving. Garnish your glasses with the reserved slices of tangerine (and lime, if desired). Limes are a bit tart, so I would only use them as garnishes if you like them (like me)!
Thanks for reading!
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