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Arnold Palmer

  • Preparation Time15 mins
  • Serves4
  • DifficultyEasy

For the tea

4 English breakfast tea bags
1 tea kettle filled with boiling water

For the simple syrup

200g granulated sugar
240ml water

For the lemonade

240ml simple syrup
240ml lemon juice
1 lemon, zested
250g ice cubes, plus additional for serving
For the tea:

1) Tie the tea bags together attach to the handle of a large pitcher. Pour the hot water over the tea bags and into the pitcher. Set aside to steep for 5 minutes.

For the simple syrup:

1) Add the sugar and water to a medium saucepan. Bring to a boil and allow to simmer until the sugar has dissolved. Remove from the heat and set aside to cool completely.

For the lemonade:

1) To a blender, add the simple syrup, lemon juice, lemon zest and ice cubes and pulse to puree. Place the mixture into the freezer until the tea has finished steeping.

2) Add ice cubes to a large glass and top with the tea. Using an ice cream scoop, scoop the lemonade into the glass.

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