Ginger Arnold Palmer Recipe

Make syrup

Combine 0.5 cup sliced fresh ginger, 0.5 cup granulated sugar, and 0.5 cup water in a small saucepan. If using, add 1 tsp lemon zest. Bring mixture to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves (about 3–5 minutes).

Once simmering, reduce heat to low and simmer gently for 8–10 minutes to extract ginger flavor. Taste after 8 minutes and simmer up to 12 minutes if you prefer a spicier ginger note.

Remove saucepan from heat. Let syrup steep with the ginger slices (and zest) for 15–20 minutes to intensify flavor.

Strain the syrup through a fine-mesh sieve or cheesecloth into a heatproof container, pressing gently on the solids to extract liquid. Discard solids. Cool syrup to room temperature, then refrigerate until ready to use. Syrup will keep chilled for up to 2 weeks.

Brew tea

Brew strong black tea: use about 2 tea bags or 2 tablespoons loose tea per 2 cups of boiling water. Steep 4–6 minutes for a robust flavor, then remove tea bags or strain leaves. Cool to room temperature, then refrigerate until chilled (you can speed this by placing the container in an ice bath).

Combine ingredients

In a large pitcher, combine 2 cups chilled black tea, 0.5 cup freshly squeezed lemon juice, and 3–6 tablespoons (adjust to taste) of the chilled ginger simple syrup. For the recipe quantities provided, start with 4 tablespoons (0.25 cup) of syrup, then taste and add more if you want it sweeter or spicier.

Stir the tea, lemon, and syrup until well combined. Add 1 cup chilled sparkling water or club soda and stir gently to maintain effervescence.

Serve

Fill two tall glasses with ice (about 1 cup ice per glass). Divide the Ginger Arnold Palmer between the glasses. Garnish each glass with a lemon slice, a fresh ginger slice if using, and a mint sprig if desired.

Adjust final sweetness or ginger intensity by adding small amounts of syrup (1 tsp at a time) or extra lemon juice. Serve immediately.