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

Tea:
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.


Lemonade:
Sugar
Water
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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