Hazelnut Free Classic Arnold Palmer
Few drinks are as refreshing or as satisfying as a tall glass of equal parts iced tea and fresh lemonade, and this homemade version is the real deal. The tea is steeped just right — bags pulled before they turn bitter — and the lemonade is built on a quick simple syrup that keeps everything smooth and perfectly balanced. Fresh-squeezed lemon juice makes a noticeable difference here, giving the drink that bright, tart backbone that store-bought versions rarely nail. Everything comes together in one pitcher, which makes it ideal for a lazy afternoon or a backyard gathering. Since this recipe is built entirely from scratch with whole, simple ingredients, there's no need to scan labels or worry about what's hiding in a premade mix. Garnish with a few mint sprigs and lemon slices, and 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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