Turmeric Free Classic Arnold Palmer
Few drinks are as refreshing or as satisfying as the half-iced-tea, half-lemonade combination that has been cooling people down for decades. This version is made entirely from scratch — steeped black tea, fresh-squeezed lemon juice, and a quick homemade simple syrup — so you know exactly what's going in the glass. For anyone navigating a low-inflammation diet or avoiding certain spices and additives, bottled teas and premixed lemonades can be surprisingly tricky, often hiding unexpected ingredients in their flavoring blends. Here, every component is clean and straightforward, with nothing to second-guess. The lemonade is bright and genuinely tart, the tea is smooth and mellow, and together they hit that perfect sweet-sour balance that makes this drink so iconic. Served over ice with a lemon slice and a sprig of fresh mint, it looks as good as it tastes — effortlessly impressive for a backyard gathering or a quiet afternoon on the porch.
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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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