The Peachy Palmer! Sounds a bit like a tropical restaurant concept.
Happy Friday, pals! We’ve got another pitcher delight coming at you, in the form of the Peach Arnold Palmer. As I’ve probably said before, summer is an appropriate time to mix up a big batch sip and chill it in the fridge for these sweltering hot afternoons and evenings. Tis a very hygge thing to do, and practical, too.
Our drink this week is a seasonal twist on the beloved tea lemonade. Not much more I need to say to sell its efficacy. A touch of simple syrup and peach puree lend sweetness and character to the aforementioned duo, and to jazz up each glass, why not drop in a few sliced peaches and some mint leaves?
I tell you what, those little garnishes add a bit of luxury to the everyday, and I’m all about that subtle glitz.
A Palmer Under the Palm Fronds
We’ve a few teensy steps before enjoying our palmer, but trust me, they ain’t shit.
First, brew your black tea. Boil a couple cups of water and drop in a few bags. I use English Breakfast – you want a plain, unflavored variety for this pitcher. Steep the tea for 5 minutes, then discard the bags and let the liquid cool.
Next, simmer equal parts sugar and water on the stovetop until the granules dissolve. I like a good sweet tea so I use a fairly generous amount of sugar, but you can clip the amount down to about 1/2 cup if you prefer.
Tip: You can swap out the white sugar for honey and make a honey syrup if you like that flavor profile more! In that case, I’d start with 1/2 cup and make more if the sweetness level isn’t up to par with your tastebuds.
Grab your can of peaches and drain out the liquid. I always buy peaches in water, never the shit in heavy syrup. Ew. Pour the slices into a food processor or high speed blender and whiz until smooth.
For the lemon juice, it HIGHLY recommend squeezing your own lemons. Yes, I know, that feels laborious, but it’s well worth the extra few minutes (and the awareness of random cuts on your fingers). You can ease the strain of manhandling the lemons by buying a citrus juicer. Makes a world of difference.
With all your ingredients prepped, all you gotta do is stir them together in your pitcher! Add about 6 cups of water to the mix to properly dilute the flavors. You can add more water if you feel like the Palmer is a tad too strong. Throw in some peach slices, too, for a nice little garnish.
Chill the drink for at least an hour, preferably two or three if you have the time. If not, you can serve up glasses even without the pre-chill, but be sure to use plenty of ice. I do think the additional time in the fridge helps the drink flavors marry nicely.
Kick back, take a sip, and ahhhhh you way into the weekend.
Leftovers? The Palmer keeps wonderfully for about a week. Just be sure to remove the peach slices so they don’t get brown, soggy, and weird.
Cheers, all!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Peach fuzz:
peach arnold palmer
Ingredients
- 4 black tea bags (I used English Breakfast)
- 8-10 cups filtered water, divided
- 3/4 cup sugar
- 1 can peaches in water, drained
- 1 cup fresh lemon juice
- 2 large peaches, sliced, plus more for garnish
- fresh mint leaves, for garnish
Instructions
- In a small saucepan, bring 2 cups of water to a boil. You can also do this in your kettle and pour the boiling water into a heatproof glass. Drop in the black tea bags and steep for 5 minutes. Discard the bags and let cool.
- Combine the sugar with 3/4 cup of water in a clean saucepan. Stir until dissolved, about 3-4 minutes. Let cool.
- Add the peaches to the bowl of a food processor or high-speed blender and puree and until smooth.
- In a large pitcher, combine the steeped tea, sugar syrup, peach puree, lemon juice, and 6 cups of water. Taste and add more water if the flavor is too strong. Drop in the sliced peaches, then cover and chill the pitcher for at least one hour to let the flavors meld.
- Divide the Palmer into glasses with some extra sliced peaches. Garnish with mint leaves. Ahhh, refreshing!
