Iced Tea and Lemonade Cooler (1/2 gallon)

Cook’s notes: This blend of iced tea and lemonade (“tea-monade”) is also known as an “Arnold Palmer”.
1 quart strong iced tea (32 oz): made with 4 cups water, 1 tsp sugar, and 4 regular-size strong black tea bags, such as PG Tips
1 quart strong lemonade (32 oz): Combine 1/2 cup simple syrup, 1 cup lemon juice, and 3 cups water

Make the tea: Heat 2 cups water in a measuring cup in the microwave for 2 minutes. Add the tea bags and 1 tsp sugar to the hot water. Steep for exactly 15 minutes (set the timer). Discard the tea bags without squeezing them. Pour the tea in a 2-quart pitcher; add the remaining 2 cups water.

Add lemonade ingredients to the pitcher and stir well. Let the mixture cool, then chill and serve over ice.


  • Boston Iced Tea: Use 1 cup unsweetened cranberry juice instead of 1 cup lemon juice.
  • Pineapple Iced Tea: Use 4 oz pineapple juice and 4 oz lemon juice instead of 1 cup lemon juice.
  • Tangerine Tea Cooler: Use 6 oz tangerine juice and 2 oz lemon juice instead of 1 cup lemon juice.
  • Vanilla Almond variation: Add 1 Tbsp vanilla extract and 1 Tbsp almond extract.

Credits: Lemonade adapted from a recipe in the book Lemonade by Fred Thompson. Tea brewing technique based on Hodgman, Ann. Beat that! Cookbook. Shelburne, VT: Chapters Pub., 1995. Almond variation adapted from Taste of Home and a recipe from the Dallas Symphony Cookbook (1983), p.31. Pineapple variation adapted from a recipe by John Fischer,