Arnold Palmer

Ingredients

Equipment Needed

• •Large pitcher (2-quart capacity)
• •Fine-mesh strainer
• •Citrus juicer or reamer
• •Tall glasses (12-16 ounce)

Instructions

1. 1

   Brew the tea properly

   Bring 4 cups of water to a rolling boil, then remove from heat and let sit for one minute. Water at a full boil scorches tea leaves and produces bitterness. Add the loose tea or tea bags and steep for exactly 4 minutes. Not 3, not 6. Four minutes extracts the tannins you want without the astringency you don't.

   Use a robust black tea like Ceylon or English Breakfast. Delicate teas disappear when mixed with lemonade.
2. 2

   Strain and sweeten

   Remove tea bags or strain loose leaves immediately. Add half the sugar to the hot tea, stirring until completely dissolved. Hot liquid accepts sugar far more readily than cold. Taste now and adjust. The tea should taste slightly too sweet on its own because the lemon will balance it.

3. 3

   Make fresh lemonade

   In a large pitcher, combine the remaining 2 cups of water with the lemon juice. Add the remaining sugar and stir vigorously until dissolved. Roll your lemons firmly on the counter before juicing. This breaks the membranes inside and nearly doubles your yield.

   Strain the lemon juice through a fine-mesh sieve. Pulp is fine, but seeds floating in your glass are amateur hour.
4. 4

   Chill both components

   Refrigerate both the tea and the lemonade separately until thoroughly cold, at least 2 hours. Patience here rewards you. Pouring warm tea over ice creates a watered-down drink that offends the palate. Cold tea over ice stays honest.

5. 5

   Combine and serve

   Fill tall glasses generously with ice. Pour equal parts tea and lemonade over the ice, about 3/4 cup of each. The classic ratio is half and half, but taste yours and adjust. Some prefer more tea, some more lemonade. Arnold Palmer himself reportedly liked his with more lemonade.

   For parties, combine the chilled tea and lemonade in a large pitcher or beverage dispenser. Let guests add their own ice.
6. 6

   Garnish with intention

   Slide a lemon wheel onto the rim of each glass or float it on top. Add a sprig of fresh mint if you have it. The mint isn't traditional, but it transforms the drink on a hot day. Serve immediately while the ice is still whole and the condensation beads on the glass.

Chef Tips

• •The quality of your tea matters more than you think. Cheap tea bags produce a flat, one-dimensional drink. Spend a few extra dollars on loose-leaf Ceylon or a quality English Breakfast.
• •Meyer lemons, if you can find them, make a more floral and less acidic Arnold Palmer. Reduce the sugar slightly to compensate for their natural sweetness.
• •For a party pitcher, combine 4 cups each of chilled tea and lemonade. This serves 8 generously and can be doubled without issue. Keep a backup batch in the refrigerator.
• •The half-and-half ratio is tradition, not law. Try two-thirds tea to one-third lemonade for a more tea-forward drink that pairs better with savory foods.
• •Add a splash of club soda just before serving for a sparkling variation. It lightens the drink and adds a pleasant effervescence that works beautifully on the hottest days.

Advance Preparation

• •Both the tea and lemonade can be made up to 3 days ahead and stored separately in the refrigerator. Combine just before serving.
• •For large gatherings, brew a double batch of tea the night before. It only improves as the flavors meld overnight.
• •Pre-slice lemon wheels and store covered in the refrigerator for up to 2 days. They'll be ready when you need them.

Frequently Asked Questions

Nutrition Information

1 serving (about 206g)