Marinated Raspberry And Green-Tea Infusion

Ingredients

• ⅓ cup sugar
• 2 cups blood-orange juice (about 10 oranges), strained
• ½ cup green-tea leaves
• ½ pint raspberries

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    123 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 30 grams carbohydrates; 4 grams dietary fiber; 26 grams sugars; 1 gram protein; 1 milligram sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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.
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.