Amber Palmer
- 10 rosemary leaves
- 12 ounces grapefruit juice, from about 2 ruby red grapefruits
- 3 cups water
- 2 teaspoons loose black tea
- 2 teaspoons loose jasmine green tea
- 2 ounces rosemary grapefruit juice blend
- 4 ounces brewed tea blend
- 1 ounce light agave syrup
- 4 mint leaves
- 2 ounces seltzer
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Loose black tea (2 teaspoons)
- Loose jasmine green tea (2 teaspoons)
- Mint, leaves (4)
- Rosemary, leaves (10)
- Tea blend (4 ounces)
- Cooking & Baking
- Agave syrup, light (1 ounce)
- Drinks
- Grapefruit juice (12 ounces)
- Rosemary grapefruit juice blend (2 ounces)
- Seltzer (2 ounces)
- Water (3 cups)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published January 31, 2013 (2 weeks ago).
22 people saved this recipe.
