Tree Nut Free Herbal Arnold Palmer with Fresh Herbs
This drink is a serious upgrade on the classic half-and-half, layering fresh mint and basil into the black tea for an herbal depth that feels almost garden-fresh in every sip. The optional dried lavender adds a floral whisper that makes the whole thing feel a little fancy without any extra effort. A quick homemade simple syrup ties the lemonade side together, and because everything is made from scratch with whole, straightforward ingredients, there's zero guesswork about what's actually in your glass. Packaged beverages and flavored drink mixes can be surprisingly tricky territory, but this one is built entirely from fresh herbs, citrus, sugar, and tea — nothing hidden, nothing complicated. Steeping the mint and basil right alongside the tea bags is the move that sets this apart, infusing the base with bright, aromatic flavor before it ever meets the lemonade. Served over ice with a sprig of mint and a lemon slice, it's the kind of drink that looks like it came from a nice restaurant patio but came together in your own kitchen.
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!