This little cutie of a sour brings us to warmer days and the desire for shoreline Fiestas. A kettle sour built around the use of citrus as a flavoring component we use some bitter orange peel in the boil and once again use yogurt for the tangy sour base. A formidable addition of mandarin orange puree rounds out the flavor with both sweet and tart notes ending with a balanced and enjoyable Sunday brunch starter.