Chef Paddy’s Arnold Palmer
Black tea meets fresh lemon for a crisp, no-fuss classic that plays well with everything on the table. Simple, bright, and ready to pour all spring long.
Ingredients
For the Lemon Syrup:
- 1 cup freshly squeezed lemon juice (about 4–6 lemons)
- ½ cup honey or sugar (adjust to taste)
- ½ cup water
For the Tea:
- 4 bags black tea (like Luzianne or English breakfast)
- 4 cups boiling water
To Serve:
- Cold water or ice to dilute if needed
- Lemon slices for garnish
- Fresh mint sprigs (optional)
Instructions
- Make the Lemon Syrup: In a small saucepan over medium heat, combine lemon juice, honey (or sugar), and water. Stir until dissolved. Remove from heat and chill.
- Brew the Tea: Steep tea bags in 4 cups boiling water for 5–7 minutes based on strength preference. Remove tea bags and let the tea cool.
- Mix It Up: In a large pitcher, combine equal parts lemon syrup and cooled tea. Taste and adjust sweetness or strength as needed. Add cold water or ice to dilute if desired.
- Serve: Pour over ice and garnish with lemon slices and fresh mint sprigs if desired.
Chef Paddy’s Tips
- Use Fresh Lemon Juice: Bottled lemon juice won’t bring the same clean, vibrant flavor.
- Balance is Key: Taste and tweak as you go—add more syrup or water depending on your preference.
- Prep Ahead: The lemon syrup can be made up to 5 days ahead and stored in the fridge.
- Want to Spike It? Add a splash of bourbon for a smokey finish, or vodka for a clean, crisp kick. Keep the pour light—this drink is about balance, not booziness.
Let’s cook with heart and hustle.
