Vegetarian Classic Arnold Palmer

Total time45 min

Prep time10 min

Cook time5 min

5.0

(29)

Few drinks are as satisfying as a tall, ice-cold glass of equal parts sweet tea and fresh lemonade — it's the kind of thing that instantly makes a hot afternoon feel manageable. This version is made entirely from scratch, starting with properly steeped black tea and a quick homemade simple syrup that gives the lemonade a clean, balanced sweetness. Fresh-squeezed lemon juice is the real star here, delivering a bright tartness that bottled versions just can't match. The recipe even encourages you to taste and adjust as you go, so you can dial in exactly the right balance of tart and sweet. Plant-based from start to finish, every single ingredient here is naturally free of meat, poultry, and animal byproducts — no label-reading required. Garnished with lemon slices and a sprig of fresh mint, it looks as good as it tastes and is genuinely impressive to set out for guests.

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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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