1 cup freshly squeezed lemon juice5-6 lemons (see note 3)
1/2cupgranulated sugaror to taste (see note 4)
1cupcrushed iceplus more for serving
1lemonsliced, for garnish
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.
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 1/2 ounces vodka for every 4 ounces of iced tea-lemonade).