Wheat Free Classic Arnold Palmer
Few drinks are as refreshing or as satisfying as the half-and-half blend of iced tea and lemonade, and this homemade version absolutely delivers. Brewed black tea meets a bright, tart lemonade made with real lemon juice and a quick simple syrup — no powders, no mixes, no mystery ingredients. Since every component is made from scratch with naturally wheat-free pantry staples, there's zero need to scrutinize labels or worry about hidden additives sneaking in. The key move here is letting the tea cool before combining so you get a clean, balanced pour rather than a watered-down muddle. A garnish of fresh mint and lemon slices takes it from backyard casual to genuinely impressive. It's the kind of drink that disappears fast at a summer gathering, so you might want to double the batch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!