Oral Allergy Syndrome Friendly Herbal Arnold Palmer with Fresh Herbs
For anyone managing oral allergy syndrome, sipping on something cold and refreshing shouldn't come with a side of worry. This drink leans on cooked and steeped ingredients rather than raw botanicals in their most reactive form — the mint and basil are steeped in boiling water, which helps break down the proteins that can trigger that familiar tingling or itching in the mouth. The result is a beautifully fragrant iced drink that layers black tea with herbal depth and bright, tart lemonade. Fresh lemon juice brings the citrus punch, and the homemade simple syrup keeps everything balanced without any mystery additives. Optional lavender adds a floral note that makes the whole thing feel a little fancy without any extra effort. It's the kind of drink you'd find at a garden party, and it comes together with just a saucepan, a strainer, and a pitcher. Pour it over a tall glass of ice and you've got something genuinely special that's as easy on your system as it is on the eyes.
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 herbal tea
- 4 cups water, divided
- 3 black tea bags
- ½ cup fresh mint leaves, lightly packed
- ¼ cup fresh basil leaves, lightly packed
- 1 tbsp dried culinary lavender (optional)
For the simple syrup
- ½ cup granulated sugar
- ½ cup water
For the lemonade
- ¾ cup fresh lemon juice (from about 4–5 lemons)
- 1 ½ cups cold water
For serving
- ice, for serving
- fresh mint sprigs, for serving (optional)
- lemon slices, for serving (optional)
Instructions
- 1
Bring 2 cups of the water to a boil in a medium saucepan. Remove from the heat, add the tea bags, mint leaves, basil leaves, and dried lavender (if using), and steep for 5 minutes.
- 2
Remove and discard the tea bags. Strain the tea through a fine-mesh strainer into a pitcher, pressing the herbs gently to extract their liquid, then discard the solids. Stir in the remaining 2 cups of cold water and let the tea cool to room temperature, about 20 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!