Guest Author: Lauren Hirth

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In preparation for Labor Day weekend, when we all celebrate the unofficial last days of summer here in the US, here are three extremely yummy - and Instagrammable - mocktails for you to try. They are all fun twists on the classic Arnold Palmer (lemonade + iced tea) to help close out the season.

I’ve listed these recipes in order from least to most difficult, so you can work your way up from novice to total Arnold Palmer pro:

 

1. Chai Arnold Palmer Lemonade
2. Ginger Turmeric Yerba Mate Arnold Palmer
3. Magic Lavender Green Tea Arnold Palmer

 

Each recipe makes four tall glasses. For best results prep your lemonade the night before you plan to serve it and let it sit in the fridge overnight. That way the flavors will really get to know each other before you pour it over ice.

Using good quality loose leaf tea will take your Arnold Palmer game to the next level too, and suddenly bottled tea like Lipton or Snapple simply won't do. So careful - once you try these, there's no going back!

If you'd like to turn these tealicious mocktails into cocktails, a measure of vodka will do the trick. And on that note, fun fact: an alcoholic Arnold Palmer is called a John Daly. 

Now, let’s get life to give us some lemons so we can make lemonade!

 

 

1. Recipe #1: Chai Lemonade with Classically Cardamom Ginger Chai

Tea profile

This take on an Arnold Palmer doesn't actually contain any tea - it only uses a delicious blend of chai spices, and so is completely caffeine free. It is made using a heady mix of cardamom, ginger, black + white pepper, cinnamon, clove and nutmeg. A perfectly spiced mocktail recipe for summer with an Indian twist!

 

Ingredients (makes four tall glasses)

• 2 cups brewed (4 teaspoons loose tea) of Classically Cardamom Ginger Chai Blend
• ½ cups lemon juice (around 4 medium-sized lemons) + 1 whole lemon for garnish
• 2 cups water (for simple syrup)
• 2 cups white sugar
• 1 cup cold water
• Ice cubes, of course

 

 

 

Method

Brew your favorite chai tea - I used our Classically Cardamom for some nice ginger spice - and let it steep for at least twice the recommended amount of time (I steeped mine for 10 minutes). Pop the tea into the fridge to cool while you prepare the other ingredients.

Squeeze your fresh lemon juice (about 4 medium-sized lemons)

Carefully peel the remaining lemon into a beautiful lemon wheel for garnish.
Add your 2 cups of water and 2 cups of sugar to a saucepan and stir over high heat until frothy but not boiling. Then take the saucepan off the heat and let it cool. Congrats you now have simple syrup!

In a glass carafe combine the cold water, chai, and lemon juice. Then add ¼ cup of your simple syrup, stir using a long bar spoon, and taste. Keep adding simple syrup in ¼ cup increments until you achieve your preferred level of sweetness.

Pop your carafe into the fridge to chill overnight. When ready to serve, fill a highball glass with ice cubes and pour your lemonade over. Garnish with a lemon wheel and impress everyone you know!

Top tip: Make sure to save any leftover simple syrup. It tastes great in iced tea and coffee!

 

 

Chai Lemonade with Classically Cardamom Ginger Chai

 

2. Recipe #2: Ginger Turmeric Mate Lemonade with ‘The Purist’ Green Yerba Mate

 

Tea profile

A caffeine-rich and very healthy Arnold Palmer recipe made using green Green Yerba Mate (similar levels of caffeine as in coffee) and spiced up with ginger and tumeric. An antioxidant-rich blend that you won't want to share!

 

Ingredients (makes four tall glasses)

 

• 2 cups brewed (4 teaspoons loose tea) of ‘The Purist’ Green Yerba Mate
• ½ cups lemon juice (around 4 medium-sized lemons) + 1 whole lemon for garnish
• 2 cups water (for simple syrup)
• 2 cups white sugar
• 1 Tbsp Pep You Up Pure Thai Ginger
• 1 Tbsp Golden Kerala Pure Organic Turmeric
• 1 cup cold water
• Ice cubes

 

 Ingredients for your Ginger Turmeric Mate Arnold Palmer's sugar syrup

 

Method

This tea lemonade drink is pretty similar. Once again, you’re going to brew 2 cups of Yerba Mate and let it steep for at least twice the recommended amount of time, between 4-6 minutes.

Squeeze ½ of fresh lemon juice (about 4 medium-sized lemons). Make sure to save one lemon for garnish.

Here’s where we mix things up a little. Add 2 cups of water, 2 cups of sugar, 1 tbsp of Pep You Up Pure Thai Ginger, and 1 tbsp of Golden Kerala Pure Organic Turmeric to a saucepan and stir over high heat until frothy but not boiling. Then take the saucepan off the heat and let it cool. Make sure to strain out the ginger and turmeric bits once it’s fully cooled.

Add 1 cup of cold water, 2 cups of tea, and ½ cup of lemon juice into a glass carafe. Then add ¼ cup of your ginger turmeric syrup, stir using a long bar spoon, and taste. Keep adding syrup in ¼ cup increments until you achieve your preferred level of sweetness.

Then pop your carafe into the fridge to sit overnight. When ready to serve, fill a highball glass with ice cubes and pour your lemonade over. Garnish with a lemon wheel.

 

 

Look at that golden color! Your Ginger Turmeric Mate Lemonade with ‘The Purist’ Green Yerba Mate is ready...

 

3. Recipe #3: Magic Lavender Green Tea  Lemonade with Tenderly Sweet Classic Sencha Green Tea

Tea profile

This is the real show-stopper: a bright pink color-changing lemonade, made using the seriously cool Butterfly Pea Tea, a bright blue flower whose brew turns pink when combined with lemon juice. By varying the lemon juice, you can vary the color from blue to lavender to pink pink pink!

 

Ingredients (makes four tall glasses)

 

• 2 cups brewed (4 teaspoons loose tea) of Tenderly Sweet Classic Sencha Green Tea or Superior Osprey Gunpowder Organic Green Tea
• 1 Tbsp 2-3 dried Blue Sapphire Pure Thai Butterfly Pea Flower petals
• ½ cups lemon juice (around 4 medium-sized lemons) + 1 whole lemon for garnish
• 2 cups water (for simple syrup)
• 2 cups white sugar
• 1 Tbsp Relaxing Pure French Lavender
• 1 cup cold water
• Ice cubes

 

 

The lavender and butterfly pea tea turn this Arnold Palmer a stunning purple-pink!

 

Method

This drink is a little different - and a little magical. Once again, you’re going to brew 2 cups of green tea, but this time, add 2-3 dried Butterfly Pea Tea petals to your teapot or reusable bag. You can use more petals for an even richer color - it won't noticeably impact the taste, as it is quite delicate and the green tea + lemon juice is quite strong!

For the green tea, I used Tenderly Sweet Classic Sencha Green Tea, but if you prefer a bolder tea flavor, I recommend that you go with Superior Osprey Gunpowder Organic Green Tea instead.

Let the tea cool in the fridge while you prepare the other ingredients, and don’t worry if the color looks too dark at this stage. It will lighten up once you add it to the carafe.

Squeeze ½ of fresh lemon juice (about 4 medium-sized lemons) as you normally would. Once again, make sure to save one lemon for garnish.
This is the most difficult syrup to make of the three. Start by adding 2 cups of water and 2 cups of sugar to a saucepan and stirring over high heat until frothy but not boiling.

Once frothy and fully combined, take the syrup off the heat and add 2 tbsps of Relaxing Pure French Lavender. Let this sit and absorb the lavender flavor for at least an hour. The longer you wait before straining, the stronger the floral notes will be in the syrup.

Combine the cold water, green tea, and lemon juice in a glass carafe. Then add ¼ cup of your lavender syrup, stir using a long bar spoon, and taste. Keep adding syrup in ¼ cup increments until you achieve your preferred level of sweetness. At this point, your lemonade should look hot pink!

 

 

 

Then pop your carafe into the fridge to sit overnight. When ready to serve, fill a highball glass with ice cubes and pour your lemonade over. The lemonade will lighten in color as the ice melts giving guests a good indication of how cold their drink is. As always, garnish with a lemon wheel.

 

 

A Note from the Mixologist...

Lauren here! It’s been lovely writing for you all this summer. In just under a week, I’ll be returning to Mount Holyoke College for my senior year of college fully vaccinated and ready to learn. For everyone going back to school this fall, I wish you a happy, healthy, and safe semester. Thank you for reading!

And when you try out these recipes, be sure to post your creations on Instagram so I can see! Tag @matchaalternatives and use the hashtag #matchaalternatives, and you might get a feature. Thank you!

- Lauren Hirth

 

Now, time to make your own Arnold Palmer:

All of the information regarding the herbs, botanicals, minerals, vitamins, etc., is information drawn from traditional use data or academic research and should be regarded as such. If you, the reader, has a health or medical concern, please consult your healthcare professional. The information found here is not meant to diagnose, treat, prescribe or cure and has not been evaluated by the FDA. This information is for educational purposes only.

 

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