Eggless Classic Arnold Palmer
Few drinks are as refreshing or as satisfying as this half-and-half blend of iced tea and fresh lemonade — the kind of thing that instantly makes a hot afternoon feel manageable. The secret to getting it right is making both components from scratch, and this recipe walks you through exactly that, from steeping the black tea to whipping up a quick simple syrup that keeps the lemonade smooth and perfectly sweetened. Fresh-squeezed lemon juice makes a noticeable difference here, giving the drink a bright, tangy backbone that bottled juice just can't match. The tea is steeped gently and diluted with cold water so it stays mellow rather than bitter, which means the two halves actually balance each other beautifully in the pitcher. Served over ice with a sprig of mint and a lemon slice, it looks as good as it tastes. This is the kind of crowd-pleasing drink you'll want to keep in the fridge all summer long.
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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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