Low Iodine Classic Arnold Palmer
Few drinks are as refreshing as a tall, ice-cold glass of equal parts iced tea and fresh lemonade — it's the kind of thing that tastes like a summer afternoon in a glass. What makes this version especially smart for anyone managing iodine intake is how clean and straightforward every ingredient is: black tea, fresh-squeezed lemon juice, sugar, and water, with zero additives or processed ingredients to second-guess. Many store-bought lemonades and bottled teas sneak in artificial flavors, dyes, or other additives that can complicate a low-iodine approach, so making this from scratch puts you fully in control. Squeezing your own lemons keeps the lemonade bright and genuinely tart, and steeping the tea bags without squeezing them prevents any bitterness from creeping in. The homemade simple syrup comes together in just a few minutes and balances the citrus beautifully. Serve it over a big pile of ice with a lemon slice on the rim and you have something that feels genuinely special — no compromise required.
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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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