Legendary golfer Arnold Palmer popularized the combination of iced tea and lemonade. Our version gives this beverage a twist with both green and black teas.
Golfer’s Iced Green-and-Black Tea
Yield: approximately 1½ quarts • Preparation: 20 minutes • Refrigerate: 2 hours
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- 4 cups water
- 2 (.05-ounce) bags black tea*
- 2 (.05-ounce) bags green tea*
- 1¾ cups sugar
- ¾ cup fresh lemon juice, approximately 6 lemons
- Garnish: fresh mint
- In a medium saucepan, bring water to a boil.
- Remove pan from heat. Add tea bags to water in pan. Cover and steep for 10 minutes. Remove and discard tea bags.
- Add sugar, whisking to combine and dissolve. Add lemon juice, whisking to combine. Refrigerate for at least 2 hours before serving. Serve over ice.
- Garnish with mint, if desired.
- *For testing purposes, we used Bigelow All Natural Organic Ceylon Black Tea and Bigelow Jasmine Green Tea.
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I am looking for a recipe for blueberry mufins thatI thought I took from one of your magazines.
I there such a recipe?
I always enjoyed the entire magazine .
I have not subscribed in a whilebut I saved all ,so I thought but cannot find the recipe.
Are you sure it was a blueberry muffin and not a blueberry scone? TeaTime would be more likely to have a blueberry scone among its recipes. (I have searched and have not found one yet.) Do you recall if it had any other special ingredients?
This recipe cannot be right. It calls for what amounts to 14 teaspoons (almost 5 tablespoons) of sugar per 8-ounce serving!