Arnold Palmer: Layered Iced Tea and Lemonade
Inspired by techniques from NYT Cooking, America's Test Kitchen and Serious Eats.
Black tea is brewed and chilled, lemonade is made from lemon zest mashed with sugar, hot water and fresh juice, then the two are layered over ice.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Brew the tea. Pour the boiled water over the tea bags, steep for 5 minutes, then discard the bags. Cool to room temperature, about 30 minutes, then chill.
- 2
Make lemon sugar. Peel the zest from the 2 scrubbed lemons in strips, avoiding the white pith, and mash it with the sugar in the bowl for 2 minutes until damp and very fragrant. The sugar pulls the oils out of the zest.
- 3
Finish the lemonade. Stir in the hot water until the sugar dissolves, then add the lemon juice and cold water. Strain into a jug, pressing on the zest, and chill.
- 4
Layer. Fill 6 tall glasses with ice and pour in lemonade to half way. Slowly pour the cold tea over the back of a spoon so it floats on top. Garnish with a lemon round.
- 5
Serve. Stir before drinking.
Storage
Keep the tea and lemonade separate, covered, in the fridge for up to 3 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- kettle
- heatproof jug
- vegetable peeler
- medium bowl
- potato masher
- fine sieve
- 2 jugs
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 85 kcal |
| Protein | 0.1 g |
| Carbohydrate | 22.5 g |
| of which sugars | 20.7 g |
| of which free sugars | 20.7 g |
| Fat | 0.1 g |
| of which saturates | 0 g |
| Fibre | 0.1 g |
| Salt | 0.01 g |
Protein per 100 kcal
0.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
