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Named for the professional golfer, an Arnold Palmer is a refreshing non-alcoholic beverage made with equal parts iced tea and lemonade.
Table of Contents
Recipe ingredients
Ingredient notes
- Water: To use a tea kettle, bring 4 cups water to boil. In a large measuring cup or bowl, pour boiling water over tea bags.
- Black tea: I have been drinking PG Tips since 1998 and it’s my absolute favorite, but feel free to use your own favorite black tea.
- Lemons: When purchasing lemons, choose large ones that give slightly to gentle pressure. Look for thinner-skinned lemons. Avoid lemons that still have some green spots, as well as hard lemons with thicker skin.
- Sugar: It’s okay to use more or less sugar. We haven’t tested the lemonade with sugar substitutes or other sweeteners, but you are welcome to experiment.
Step-by-step instructions
- To make the tea, in a medium pot over medium-high heat, bring water to a rolling boil. Remove from heat and add tea bags. Allow to steep 5 minutes. Remove tea bags and cool to room temperature.
- To make the lemonade, in the bottom of a blender, add water, lemon juice, sugar, and 1 cup ice. Process until completely smooth.
- To assemble the drinks, in a large pitcher, combine tea and lemonade. Top with additional ice. To serve individual portions, fill glass with ice, fill with Arnold Palmer mixture and garnish with lemon slices.
Recipe tips and variations
- Yield: This recipe makes 10 cups of Arnold Palmer, enough for 10 (1-cup) servings.
- Storage: Store in the refrigerator for up to 4 days.
- Meyer lemons: These lemons are sweeter and juicier and available in winter months.
- John Daly: An Arnold Palmer spiked with vodka (1 ½ ounces vodka for every 4 ounces of iced tea-lemonade).
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Arnold Palmer
Named for the professional golfer, an Arnold Palmer is a refreshing non-alcoholic beverage made with equal parts iced tea and lemonade.
Ingredients
For the tea:
- 4 cups water (see note 1)
- 5 black tea bags (see note 2)
For the lemonade:
- 4 cups water
- 1 cup freshly squeezed lemon juice 5-6 lemons (see note 3)
- 1/2 cup granulated sugar or to taste (see note 4)
- 1 cup crushed ice plus more for serving
- 1 lemon sliced, for garnish
Instructions
- To make the tea, in a medium pot over medium-high heat, bring water to a rolling boil. Remove from heat and add tea bags. Allow to steep 5 minutes. Remove tea bags and cool to room temperature.
- To make the lemonade, in the bottom of a blender, add water, lemon juice, sugar, and 1 cup ice. Process until completely smooth.
- To assemble the drinks, in a large pitcher, combine tea and lemonade. Top with additional ice. To serve individual portions, fill glass with ice, fill with Arnold Palmer mixture and garnish with lemon slices.
Notes
- Water: To use a tea kettle, bring 4 cups water to boil. In a large measuring cup or bowl, pour boiling water over tea bags.
- Black tea: I have been drinking PG Tips since 1998 and it’s my absolute favorite, but feel free to use your own favorite black tea.
- Lemons: When purchasing lemons, choose large ones that give slightly to gentle pressure. Look for thinner-skinned lemons. Avoid lemons that still have some green spots, as well as hard lemons with thicker skin.
- Sugar: It’s okay to use more or less sugar. We haven’t tested the lemonade with sugar substitutes or other sweeteners, but you are welcome to experiment.
- Yield: This recipe makes 10 cups of Arnold Palmer, enough for 10 (1-cup) servings.
- Storage: Store in the refrigerator for up to 4 days.
- Meyer lemons: These lemons are sweeter and juicier and available in winter months.
- John Daly: An Arnold Palmer spiked with vodka (1 ½ ounces vodka for every 4 ounces of iced tea-lemonade).
Nutrition
Serving: 1cupCalories: 47kcalCarbohydrates: 13gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 11mgPotassium: 40mgFiber: 1gSugar: 11gVitamin A: 4IUVitamin C: 15mgCalcium: 11mgIron: 1mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
