Classic Arnold Palmer (Iced Tea + Lemonade)

How to Make Classic Arnold Palmer (Iced Tea + Lemonade)

1. 1

   Step 1: Brew strong black tea

   Bring 4 cups (960 ml) of water to a near boil, remove from heat, then add 4 black tea bags. Steep for 4–5 minutes for a full-bodied iced tea—longer if you prefer stronger flavor—then remove the tea bags and let the tea cool to room temperature or chill in the fridge.

   For this step

   • 4 cupsWater (for brewing tea)
   • 4 bagBlack tea bags
   
2. 2

   Step 2: Make simple syrup

   Combine 1 cup (200 g) granulated sugar with 1 cup (240 ml) water in a small saucepan and heat over medium, stirring until the sugar fully dissolves. Remove from heat, let cool completely, then refrigerate until cold; this creates a smooth, pourable sweetener that blends into cold drinks.

   For this step

   • 1 cupGranulated sugar (for simple syrup)
   • 1 cupWater (for simple syrup)
   
3. 3

   Step 3: Make the lemonade

   Stir 1 cup (240 ml) fresh lemon juice together with the cooled simple syrup and 2 cups (480 ml) cold water to make about 4 cups of lemonade. Taste and adjust: add more water for milder lemonade or more syrup if you like it sweeter.

   For this step

   • 1 cupFresh lemon juice
   • 2 cupsCold water (to finish lemonade)
   
4. 4

   Step 4: Combine tea and lemonade, adjust ratio

   For a classic Arnold Palmer, combine equal parts iced tea and lemonade. This recipe makes about 4 cups tea + 4 cups lemonade; mix 4 cups tea with 4 cups lemonade to yield ~8 cups total (about 4 servings). If you prefer tea-forward, use a 2:1 tea-to-lemonade ratio; for sweeter or tangier versions, increase lemonade or syrup accordingly.

   For this step

   • 4 cupsIce
   • 4 slicesLemon slices (for garnish)
   • 4 sprigsFresh mint sprigs (optional)
   
5. 5

   Step 5: Serve over ice and garnish

   Fill glasses with ice, pour the Arnold Palmer over the ice, and garnish with lemon slices and mint sprigs if desired. Serve immediately; leftovers keep covered in the refrigerator for up to 3 days—stir before serving as separation may occur.
   

1. Bring 4 cups (960 ml) of water to a near boil, remove from heat, then add 4 black tea bags. Steep for 4–5 minutes for a full-bodied iced tea—longer if you prefer stronger flavor—then remove the tea bags and let the tea cool to room temperature or chill in the fridge.
2. Combine 1 cup (200 g) granulated sugar with 1 cup (240 ml) water in a small saucepan and heat over medium, stirring until the sugar fully dissolves. Remove from heat, let cool completely, then refrigerate until cold; this creates a smooth, pourable sweetener that blends into cold drinks.
3. Stir 1 cup (240 ml) fresh lemon juice together with the cooled simple syrup and 2 cups (480 ml) cold water to make about 4 cups of lemonade. Taste and adjust: add more water for milder lemonade or more syrup if you like it sweeter.
4. For a classic Arnold Palmer, combine equal parts iced tea and lemonade. This recipe makes about 4 cups tea + 4 cups lemonade; mix 4 cups tea with 4 cups lemonade to yield ~8 cups total (about 4 servings). If you prefer tea-forward, use a 2:1 tea-to-lemonade ratio; for sweeter or tangier versions, increase lemonade or syrup accordingly.
5. Fill glasses with ice, pour the Arnold Palmer over the ice, and garnish with lemon slices and mint sprigs if desired. Serve immediately; leftovers keep covered in the refrigerator for up to 3 days—stir before serving as separation may occur.