Southern Arnold Palmer

Ingredients

Equipment Needed

• •Medium saucepan
• •Large pitcher (2-quart minimum)
• •Fine-mesh strainer
• •Citrus juicer or reamer
• •Tall glasses for serving

Instructions

1. 1

   Brew the sweet tea

   Bring 4 cups of water to a rolling boil in a medium saucepan. Remove from heat immediately and add the tea bags. Let steep for exactly 5 minutes. No longer. Over-steeped tea turns bitter and tannic, and that bitterness will fight your lemonade instead of marrying with it. You want smooth, mellow tea that knows how to share the spotlight.

   Luzianne or Red Diamond tea bags are what we use in Louisiana. They're blended specifically for iced tea and won't cloud up on you.
2. 2

   Sweeten while hot

   Remove the tea bags without squeezing them. Squeezing releases those harsh tannins we just avoided by timing our steep. Add the cup of granulated sugar to the hot tea and stir until completely dissolved. The heat does the work here. Sugar dissolves instantly in hot liquid but takes forever in cold, leaving grit at the bottom of your pitcher.

   This is the moment to adjust your tea sweetness. Some folks like it sweeter. Taste it now while it's warm and add more sugar if that's your preference. Remember, the lemonade will add sweetness too.
3. 3

   Make fresh lemonade

   While the tea cools, juice your lemons. Roll them firmly on the counter before cutting to release more juice. Strain the juice through a fine-mesh strainer to catch seeds and pulp. In a large pitcher, combine the lemon juice with the remaining 2 cups of cold water and the superfine sugar. Stir vigorously until the sugar dissolves completely. Taste it. Good lemonade should make your mouth pucker slightly, then finish sweet.

   Superfine sugar dissolves faster in cold liquid than regular granulated. If you can't find it, pulse regular sugar in a blender for thirty seconds.
4. 4

   Marry the two

   Pour the cooled sweet tea into the pitcher with the lemonade. Stir gently to combine. The traditional ratio is equal parts, but I lean slightly heavier on the lemonade because Louisiana summers are brutal and that citrus cuts through the heat. Refrigerate until properly cold, at least one hour. The flavors need time to get acquainted.

5. 5

   Serve over ice

   Fill tall glasses with ice cubes. Pour the Arnold Palmer over the ice, leaving room at the top. Garnish with a fresh lemon wheel and a sprig of mint if you've got it. The mint isn't traditional, but it adds a cool, aromatic note that makes the drink even more refreshing. Serve immediately on a hot afternoon to grateful friends.

Chef Tips

• •For a crowd, double or triple the recipe and serve in a large glass dispenser with a spigot. Add extra lemon wheels and mint to the pitcher for visual appeal. At Lagniappe, we keep two pitchers rotating so one is always chilling while the other is serving.
• •Room temperature lemons yield more juice than cold ones. If yours are refrigerated, microwave them for ten seconds or roll them firmly under your palm to break down the membranes.
• •Make tea ice cubes by freezing leftover sweet tea in ice trays. Regular ice dilutes the drink as it melts, but tea cubes keep it strong to the last sip.
• •For an adult version, add two ounces of bourbon or vodka per glass. We call that a John Daly at the restaurant, and it's dangerous in the best way.

Advance Preparation

• •The sweet tea can be brewed up to three days ahead and refrigerated. It actually improves with time as the flavors mellow.
• •Fresh lemon juice should be squeezed within four hours of serving for the brightest flavor. The oils oxidize quickly.
• •The combined Arnold Palmer keeps refrigerated for up to two days, though it's best within the first day when the lemon is still vibrant.

Frequently Asked Questions

Nutrition Information

1 serving (about 240g)