Legend has it that Arnold Palmer, the famed golfer, drinks this half tea half lemonade concoction at home. In 1960, while playing the US Open, he ordered the combo at the bar at Cherry Hills Country Club in Denver, and that’s how it became known as the Arnold Palmer. Sweet tea is a staple in the south, and most southern cooks will recognize that the recipe is really nothing more than a pitcher of tea, with a little more sugar than usual and some lemon juice. Simple enough.
You can use whatever brand of tea you like best. I happen to be a Lipton girl, as I think it produces the most clear tea. You’ll need about four family-size tea bags, two cups of sugar, a gallon of boiling water, and the juice of five lemons. Pour the sugar into a pitcher, add the boiling water, and stir until all sugar is melted into the water. Add in the tea bags, and let it steep for about 10 minutes. Remove tea bags and add lemon juice. Stir and serve over ice. One note: I like to strain the lemon juice, as it gets seeds and pulp into it. If you like more pulp, feel free to strain or not strain as you choose.
We have been drinking the bottom out of the bottom of our Arnold Palmer pitchers lately. The girls and Jonathan can’t seem to get enough. What about your gang? Do they take their sweet tea straight up or with a twist of lemon?
- Four family-size tea bags (I prefer Lipton, but use your favorite)
- 2 cups sugar
- 5 lemons, juiced and strained to remove seeds and pulp
- 1 gallon of boiling water
- Pour the sugar in a pitcher. Add the boiling water and stir to melt sugar. Add the tea bags. Let steep for about 10 minutes. Add the juice from the lemons. Pour over ice to drink.