Celery Free Classic Arnold Palmer

Total time45 min

Prep time10 min

Cook time5 min

5.0

(29)

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 makes a hot afternoon feel instantly more manageable. This version is made entirely from scratch, with brewed black tea and a quick homemade simple syrup that comes together in just a few minutes on the stovetop. The lemonade is the real star here: freshly squeezed juice gives it a bright, tart backbone that no bottled version can match. Stirred together in a pitcher, the two halves balance each other beautifully — the tea rounds out the citrus, and the lemonade lifts the tannins. For anyone navigating food sensitivities, this recipe is wonderfully straightforward — every single ingredient is clean and easy to verify, with zero hidden additives or processed blends to second-guess. Garnished with lemon slices and a sprig of fresh mint, it looks as good as it tastes and is genuinely impressive to set out for guests.

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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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