Korean Green Tangerine Ade
Quick answer
- Total time
- 6 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Picked in late summer before they ripen, cheonggyul (green Jeju tangerines) taste sharper and smell more strongly of peel than regular mandarins.
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The syrup in this ade is made from the fruit sliced skin and all and cured in sugar. Mint leaves are only pressed with the palm, since crushing them turns them bitter.
Ingredients
Instructions
- 1
Chill the glasses and sparkling water before mixing.
Fill the serving glasses to the top with 2 cups of firm ice, using clean cubes so the drink stays cold without diluting too quickly.
- 2
Pour 6 tablespoons of green tangerine syrup and 1 tablespoon of lemon juice over the ice.
Let the syrup settle briefly at the bottom so the citrus base stays concentrated before dilution.
- 3
Sprinkle in 0.25 teaspoon of salt as evenly as possible.
Stir only near the bottom with a straw or spoon, just enough to dissolve it and soften the sharp acidity.
- 4
Pour 400 ml of sparkling water slowly against the glass wall or onto the ice.
If foam rises quickly, pause for a moment so the bubbles stay lively instead of overflowing.
- 5
Press the 6 mint leaves once or twice between your palms to release aroma.
Avoid crushing them hard, because bruised mint can turn bitter and overpower the green tangerine fragrance.
- 6
Just before serving, lift the syrup from the bottom with two or three gentle stirs.
Check that the sweetness and acidity taste balanced, then serve immediately while the drink is still very cold and fizzy.
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