Perfectarnoldpalmer Recipes

Steps:

• Tie the tea bags together attach to the handle of a large pitcher. Pour the hot water over the tea bags and into the pitcher. Set aside to steep for 5 minutes.
• Lemonade: To a blender, add the Simple Syrup, lemon juice, lemon zest and ice cubes and pulse to puree. Place the mixture into the freezer until the tea has finished steeping. Add ice cubes to a large glass and top with the tea. Using an ice cream scoop, scoop the "lemonade" into the glass.
• Add the sugar and water to a medium saucepan. Bring to a boil and allow to simmer until the sugar has dissolved. Remove from the heat and set aside to cool completely.

Steps:

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

Steps:

• Put the sugar into a pan with 4 cups of water and make it into simple syrup (simmer it). Turn off the heat and add teabags and cover.
• Juice the lemons into serving pitcher.
• Add ice to the lemon juice. Add 1/3 of the simple syrup tea. Taste it. Keep adding tea syrup to taste.

Steps:

• In a pitcher, combine the iced tea, lemonade and limoncello. Stir with a cocktail spoon. Divide into 6 glasses filled with citrus ice cubes or regular ice cubes and serve with straws.

Steps:

• Put the tea bags in a large heatproof pitcher and pour in 5 cups boiling water; let steep 10 minutes, then remove the tea bags. Pour about half of the tea into ice cube trays and freeze until firm, about 3 hours. Refrigerate the remaining tea.
• Combine the sugar and 1 cup water in a saucepan; simmer over medium-low heat, stirring, until the sugar dissolves. Remove from the heat and let cool completely.
• Stir 1 cup of the sugar syrup, the lemon juice, 5 cups cold water and the vodka into the chilled tea, then add the tea ice cubes. Pour into glasses; serve with lemon slices and mint leaves.

Steps:

• For the crust:.
• Preheat the oven to 350 degrees F.
• Combine the butter and sugar in a bowl. Cream together until smooth. Add the flour and salt then stir together until a dough forms.
• Press the dough into a 9 x 9-inch square baking pan so you get an even layer covering the whole base.
• Bake for 20-25 minutes until just starting to turn brown around the edges.
• For the top layer:.
• Heat the unsweetened tea in a small pot over a medium heat. Let simmer until reduced down to 1/4 cup.
• In a medium bowl, combine the flour, sugar, eggs, lemon juice and zest, stirring until smooth. Mix in the tea.
• Pour this over the baked crust.
• Reduce the oven to 300 degrees F and bake for another 20-25 minutes until the top is set.
• Let cool then cut into 16 squares and dust with powdered sugar.

Steps:

• Combine finely chopped hard-boiled eggs and pickles with mustard and mayonnaise, then spread on a slice of multigrain bread.
• Combine drained canned tuna, finely chopped celery and onion, mayonnaise and lemon juice, then spread on another slice of bread.
• 3 Sprinkle with torn basil leaves and assemble.

Steps:

• Put the sugar into a pan with 2-3 cups of water and make it into simple syrup. Turn off the heat.
• Juice the lemons into serving pitcher.
• Make the cover the tea bags with 4 cups of water. Wait until it cools.
• Pour the tea into the lemon juice. Add 1/3 of the simple syrup. Taste it. Keep adding simple syrup to taste.
• Add water to make 2 quarts.