Lavender Earl Grey Arnold Palmer

How to Make Lavender Earl Grey Arnold Palmer

1. 1

   Step 1: Brew a strong Earl Grey base

   Bring 4 cups (946 ml) of water just to a boil, then remove from heat and steep 4 Earl Grey tea bags for 4–6 minutes for a bold, bergamot-forward brew. Remove the tea bags, press gently to extract liquid, and set the tea aside to cool to room temperature while you make the syrup.

   For this step

   • 4 cupsHot water (for brewing tea)
   • 4 bagEarl Grey tea bags
   
2. 2

   Step 2: Make lavender simple syrup

   Combine 1 cup (240 ml) water, 1 cup (200 g) granulated sugar and 1 tablespoon (about 3 g) dried culinary lavender in a small saucepan. Bring to a low simmer, stirring until the sugar dissolves, then remove from heat and let the lavender steep in the syrup for 10–15 minutes before straining through a fine mesh into a heatproof jar; chill until cool.

   For this step

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

   Step 3: Whisk lemonade

   In a pitcher, combine 1 cup (240 ml) fresh lemon juice with 2 cups (480 ml) cold water and start by adding 1/2 cup of the chilled lavender syrup. Stir and taste, adjusting sweetness with more syrup to reach your preferred balance (total syrup use will typically be 1/2–3/4 cup for moderate sweetness).

   For this step

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

   Step 4: Mix tea and lemonade

   Once the brewed Earl Grey has cooled, combine the tea and the prepared lavender lemonade in the pitcher, using a roughly 1:1 ratio (equal parts tea and lemonade) as a starting point. Stir well, then taste and fine-tune the ratio or sweetness if desired.
   
5. 5

   Step 5: Chill and serve over ice

   Fill individual glasses or the pitcher with plenty of ice, pour the Lavender Earl Grey Arnold Palmer over the ice, and give everything a gentle stir to chill. If serving immediately, top each glass with additional ice as needed.

   For this step

   • 4 servingsIce; lemon slices and fresh lavender sprigs (for garnish)
6. 6

   Step 6: Garnish and enjoy

   Garnish each glass with a lemon slice and a small sprig of fresh lavender (optional) for aroma and presentation. Serve cold and advise guests to stir briefly before drinking to remix any settled syrup.
   

1. Bring 4 cups (946 ml) of water just to a boil, then remove from heat and steep 4 Earl Grey tea bags for 4–6 minutes for a bold, bergamot-forward brew. Remove the tea bags, press gently to extract liquid, and set the tea aside to cool to room temperature while you make the syrup.
2. Combine 1 cup (240 ml) water, 1 cup (200 g) granulated sugar and 1 tablespoon (about 3 g) dried culinary lavender in a small saucepan. Bring to a low simmer, stirring until the sugar dissolves, then remove from heat and let the lavender steep in the syrup for 10–15 minutes before straining through a fine mesh into a heatproof jar; chill until cool.
3. In a pitcher, combine 1 cup (240 ml) fresh lemon juice with 2 cups (480 ml) cold water and start by adding 1/2 cup of the chilled lavender syrup. Stir and taste, adjusting sweetness with more syrup to reach your preferred balance (total syrup use will typically be 1/2–3/4 cup for moderate sweetness).
4. Once the brewed Earl Grey has cooled, combine the tea and the prepared lavender lemonade in the pitcher, using a roughly 1:1 ratio (equal parts tea and lemonade) as a starting point. Stir well, then taste and fine-tune the ratio or sweetness if desired.
5. Fill individual glasses or the pitcher with plenty of ice, pour the Lavender Earl Grey Arnold Palmer over the ice, and give everything a gentle stir to chill. If serving immediately, top each glass with additional ice as needed.
6. Garnish each glass with a lemon slice and a small sprig of fresh lavender (optional) for aroma and presentation. Serve cold and advise guests to stir briefly before drinking to remix any settled syrup.