Arnold Palmer Tea Lemonade My Take Recipes

THE ARNOLD PALMER

Steps:

• Combine lemonade and iced tea in a highball or tall glass. Add ice and stir until chilled.

FROZEN BOOZY ARNOLD PALMER

Steps:

• Bring 3 1/2 cups water to a boil in a medium saucepan. Remove from heat and add tea bags and sugar. Let steep 4 minutes. Discard tea bags and let cool slightly (you should have about 3 1/2 cups tea).
• Divide 3 cups tea between 2 ice cube trays; chill remaining 1/2 cup tea. Divide 3 cups lemonade between remaining 2 ice cube trays; chill remaining 1/2 cup lemonade. Freeze until solid, 3-4 hours.
• Blend lemonade ice cubes, 1/2 cup vodka, and 1/2 cup lemonade in a blender until smooth. Transfer to a spouted liquid measuring cup or pitcher. Rinse blender jar and add tea ice cubes and remaining 1/2 cup tea and 1/2 cup vodka; blend until smooth.
• Tilt a large glass to one side and fill halfway with lemonade mixture. While slowly returning glass to upright position, pour in frozen tea mixture to fill glass and create a swirl. Garnish with lemon wheels.
• Do Ahead
• Ice cubes can be made 3 months ahead. Transfer to resealable plastic bags and keep frozen.

ARNOLD PALMER CUPCAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and lemon juice. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be thick). , Fill 30 lined muffin cups with 1/4 cup batter. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, combine butter and confectioners' sugar in a small bowl until light and fluffy. In another small bowl, stir together milk and iced tea mix until dissolved. Add to butter mixture; beat until smooth. Frost cupcakes.

ARNOLD PALMER ICED TEA

Steps:

• Heat one quart of water to boiling in large saucepan. Add loose tea to boiling water and remove from heat; allow to steep with lid on for 4 minutes. Immediately strain tea into a pitcher filled with the cool water.
• While tea is brewing, for the lemonade base combine water, sugar and lemon zest. Bring to a boil and simmer for 5 minutes. Cool, and then add the lemon juice. Strain the syrup and store in the refrigerator in a covered jar.
• To Serve: Fill a 16 ounce glass 3/4 full with ice. Put in 2 -3 tablespoons (or to taste) lemonade base and then slowly fill the glass with tea. Garnish with mint sprig and serve.
• For alcoholic beverage, add Bourbon.
• Should you have leftover lemonade base, it may be used to make lemonade by using 1 part lemonade base and 4 parts water.