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Arnold Palmer
from the kitchen of Sharmagne Leland-St. John

4 cups water, divided
4 tea bags
1 cup sugar

Bring 3 cups water to boil and pour over 4 Lipton tea bags. Allow to steep for
5 minutes. In another saucepan add one cup of boiling water to 1 cup of sugar,
stir over low heat until the sugar dissolves completely. Mix the
simple syrup and brewed tea together and chill.

Lemons (save rinds)
The secret to making perfect lemonade is to use a simple syrup made by boiling
the sugar with water. We have added the rinds.

Use 1 ½ teaspoons lemon juice and 4 tablespoons sugar for each cup of water.
Combine the sugar and water and add the lemon rinds left over from squeezing the
juice. Boil mixture for 2 minutes. Discard the rinds. Chill the syrup. When
chilled, add the lemon juice.

This lemonade recipe was previously published in our June 2007 issue.

Arnold Palmer:
Pour the tea into a pitcher. Add lemonade to the chilled tea. (Ratio 3 tea to 1 lemonade)

Mix well, and serve in chilled glasses over ice with a citrus garnish.

Editor's Note:
Be kind to the environmet. Please use reusable straws or paper straws.
Put your teabags around your rosebushes and compost the lemon rinds.


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