Oral Allergy Syndrome Friendly Classic Arnold Palmer
Few drinks are as refreshing as this half-and-half blend of iced tea and homemade lemonade, and it's genuinely one of the easiest things you can make for a crowd. For anyone managing oral allergy syndrome, sipping something cold and delicious shouldn't come with a side of worry — and this recipe keeps things beautifully simple with just a handful of clean, whole ingredients. The lemonade is made from scratch using fresh lemon juice and a quick homemade simple syrup, so you're in full control of exactly what goes into the glass. Black tea is steeped gently and cooled before everything is combined in one pitcher, making the process low-effort and totally approachable. The result is bright, tart, and just sweet enough — endlessly drinkable on a warm afternoon. Garnish with lemon slices and fresh mint if you like, or keep it plain and let the flavors speak for themselves.
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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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