Capsaicin Free Classic Arnold Palmer
Few drinks are as satisfying as a tall, ice-cold glass of equal parts sweet tea and fresh lemonade — it's the kind of refreshment that feels like a summer afternoon in a glass. For anyone avoiding capsaicin, beverages can be a sneaky source of trouble, especially flavored drinks, pre-made mixes, and anything with "natural flavors" that might include spicy extracts. This version is made entirely from scratch with black tea, fresh-squeezed lemon juice, and a simple homemade syrup, so you know exactly what's going in the pitcher. Steeping the tea bags without squeezing them keeps the flavor smooth and clean rather than bitter, and the lemonade is bright and tart in the best possible way. Everything comes together in one pitcher, making it easy to batch for a crowd or just keep in the fridge for whenever the craving hits. Garnished with lemon slices and fresh mint, it looks as good as it tastes.
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Learn more →Ingredients
4 servings
For the tea
- 4 cups water, divided
- 4 black tea bags
For the lemonade
- ½ cup granulated sugar
- 2 cup water
- ¾ cup fresh lemon juice (from about 4–5 lemons)
For serving
- ice, for serving
- lemon slices, for serving (optional)
- fresh mint sprigs, for serving (optional)
Instructions
- 1
Bring 2 cups of water to a boil in a medium saucepan. Remove from heat, add the 4 tea bags, and steep for 5 minutes. Remove and discard the tea bags without squeezing them, then stir in the remaining 2 cups of cold water. Set aside to cool to room temperature, about 20 minutes.
- 2
While the tea cools, combine the sugar and 1/2 cup water in the saucepan over medium heat, stirring until the sugar is fully dissolved and the syrup is clear, about 2–3 minutes. Remove from heat and let cool for 5 minutes.
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