Pescatarian Classic Arnold Palmer
Few drinks are as effortlessly refreshing as this half-and-half classic, and making it from scratch puts every bottled version to shame. The secret is a quick homemade simple syrup that blends seamlessly with fresh-squeezed lemon juice, giving the lemonade a bright, clean tartness you just can't get from a powder or concentrate. Steeping the black tea bags without squeezing them keeps any bitterness at bay, so the final pour is smooth and perfectly balanced. When the two halves meet in the pitcher, the result is something greater than either on its own — golden, citrusy, and just sweet enough to keep you coming back for another glass. Served over ice with a lemon slice and a sprig of fresh mint, it looks as good as it tastes. This is the kind of drink that works equally well for a backyard cookout, a lazy Sunday afternoon, or anytime you need something cold and crowd-pleasing without any fuss.
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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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