Tangerine Crushed Fruit Puree

Crushed Fruit Puree — Tangerine — Greece

Bold. Sun-ripened. Vividly citrusy. Real whole crushed tangerines in a Greek dry wine vinegar and grape must base — no artificial flavors, no added sugars, nothing but raw fruit and natural acidity.

• Type: Crushed Fruit Puree
• Fruit: Whole crushed tangerine
• Base: Greek Dry Wine Vinegar, Whole Crushed Fruit, Grape Must
• Acidity: 5%
• No artificial flavors
• No added sugars — naturally sweet from the fruit
• Aroma: Fresh, bright citrus — unmistakably tangerine
• Flavor: Sweet-tart tangerine with a clean, vibrant finish
• Best for: Cocktails, mocktails, sparkling water, salad dressings, sauces, marinades, desserts
• Pairs with: Meyer Lemon EVOO, Blood Orange EVOO, Champagne White Balsamic

What you taste is the fruit — nothing more, nothing less. Outstanding in a spritz or stirred into a citrus vinaigrette.

Tangerine & Rosemary Mocktail

Prep time: 5 minutes. Cook time: 5 minutes. Makes 1 serving, plus a batch of rosemary simple syrup.

Mocktail ingredients

• 2 ounces Tastefully Olive Tangerine Crushed Fruit Puree (called Tangerine Crushed Fruit Vinegar on the recipe card)
• 1 ounce fresh lemon juice
• 1 ounce rosemary simple syrup
• Seltzer, to top
• Ice
• Rosemary sprig and orange slice, for garnish

Rosemary simple syrup ingredients

• 1/3 cup water
• 1/2 cup sugar
• 2 rosemary sprigs

Instructions

1. Make the rosemary simple syrup: add the water, sugar, and rosemary to a saucepan over medium heat. Bring to a boil and stir until the sugar melts. Simmer for about 5 minutes. Remove from the heat, then refrigerate to chill.
2. In a glass filled with ice, combine the Tangerine Crushed Fruit Puree, rosemary simple syrup, and lemon juice. Top with seltzer and stir.
3. Garnish with an orange slice and a rosemary sprig.