Lemonade Tea

Lemonade Tea

When served in restaurants, this half-lemonade, half-iced tea beverage is often called an "Arnold Palmer." We've included this recipe in many of our books, and it's always been a winner!

Prep Time

10

Minutes

Total Time

10

Minutes

Makes

20

servings

2
cans (12 ounces each) frozen lemonade concentrate, thawed
3
quarts iced tea
Fresh mint sprig, if desired
  1. Make lemonade as directed on can, using punch bowl or large container. Stir in tea.
  2. Serve over ice. Garnish with mint.
Makes 20 servings (about 1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
During a heat wave at the U.S. 1904 World's Fair, a tea plantation owner didn't want his hot tea samples to go to waste. He dumped ice into his brewed tea, and iced tea was born!
Special Touch
Mint and lemon slices are ideal garnishes. But you can really dress up this refreshing iced tea by serving it with a sprig of lemon balm, a fresh herb combining the fragrances of lemon and mint.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 85
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 5 mg;
  • Total Carbohydrate 21 g
    • (Dietary Fiber 0g,
  • Protein 0g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Fruit;
    *Percent Daily Values are based on a 2,000 calorie diet.