Herbed Arnold Palmer
After 18 holes (or a long day in the garden), kick back with this refreshing take on the classic Arnold Palmer tea.
Ingredients
¾ cup sugar
¾ cup water
1 bunch mint, washed and torn
1 bunch lemon balm, washed and torn
½ tsp. whole fennel seed
2 cups water, nearly boiling
2 black tea bags (or equivalent - Anna likes Rishi Tea's Summer Lemon Iced Tea)
¾ cup freshly squeezed lemon juice, (from about 4 lemons)
6 cups cold water
Extra lemon (or lime) slices and fresh mint for garnish
Directions
Make an Herbed Simple Syrup by adding sugar and water to a saucepan. Bring to a boil over medium heat, stirring until sugar is dissolved. Remove from heat. Add mint, lemon balm and fennel seed. Let steep for 30 minutes. Strain through a fine meshed sieve, saving syrup and discarding solids.
Set aside 3/4 cup of the herbed simple syrup and refrigerate any extra for 1-2 weeks.
In a two quart pitcher, add two cups hot water. Add tea bags, and let steep for 3 to 5 minutes.
Remove tea bags. Add lemon juice, simple syrup and top with cold water. Let chill for an hour or two before serving.
Garnish with a a slice of lemon or lime and a sprig of mint.
Suggestions
This recipe accompanies "Summer in a Glass," by Anna Thomas Bates.
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