Tangerine Thyme Cooler

Photo: Thomas J. Story

Oakland cookbook writer Bryant Terry, author of Vegan Soul Food and The Inspired Vegan, whipped up this refreshing, not-too-sweet drink for us one afternoon in his home kitchen. It makes a lot, but you'll find yourself drinking glass after glass of it, especially on a hot day.

Yield: Makes 6 quarts
Recipe from Sunset

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 67
  • Calories from fat: 2%
  • Protein: 0.5g
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Carbohydrate: 16g
  • Fiber: 0.5g
  • Sodium: 8.3mg
  • Cholesterol: 0.0mg


  • 1/2 cup raw cane sugar
  • 1 bunch fresh thyme, divided
  • 13 large tangerines (such as honey tangerines) or oranges, divided
  • 6 cups ice


  1. 1. Mix sugar with 1 cup water in a small saucepan. Strip leaves from three-quarters of thyme and add leaves to sugar mixture. Heat over medium heat, stirring often, until sugar dissolves, about 5 minutes. Strain into a large pitcher.
  2. 2. Juice 11 tangerines and add juice to pitcher. Add ice and 8 cups water.
  3. 3. Slice 2 tangerines thinly, removing seeds, and add to pitcher with remaining quarter bunch of thyme sprigs.
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