- Level: Easy
- Total: 1 hr 45 min (includes chilling time)
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 121
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 2 g
- Sugar
- 14 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 2 mg
This spiked Arnold Palmer is refreshing, bright and nostalgic for many. The method used in this recipe to make the lemonade will quickly become a favorite once you’ve tried it—using both the zest and juice results in an extra-tangy, citrus-forward drink that's perfect for sipping on warm days.
- Level: Easy
- Total: 1 hr 45 min (includes chilling time)
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 121
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 2 g
- Sugar
- 14 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 2 mg
Ingredients
Lemonade:
Tea:
Cocktail:
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Directions
- For the lemonade: In the base of a food processor, combine the sugar and zest of 4 lemons. Pulse until the lemon zest is broken down and well combined with the sugar, about 30 seconds.
- Heat the lemon sugar with 1/2 cup water over medium heat in a small pot, stirring occasionally, until the sugar is fully dissolved. Set aside.
- Juice the lemons until you have 3/4 cup juice. In a pitcher or large container, combine the lemon juice, lemon syrup and 3 cups water. Stir to combine, then chill until ready to use.
- For the tea: Bring 2 cups water to a boil in a small pot. Shut off the heat and add the tea bag. Steep for 5 minutes, then remove the tea bag and add 2 cups cold water. Chill until ready to use.
- For the cocktail: In a large pitcher, combine the lemonade, tea and bourbon. Stir to combine, then chill until very cold throughout.
- To serve, pour over ice in a tall glass. Garnish with a sprig of mint and a lemon slice if desired.
