Frozen Boozy Arnold Palmer

If you don’t know what an Arnold Palmer is, let me tell you that it is a refreshing, non-alcoholic beverage made up of equal parts iced tea and lemonade. I am not a fan. When I drink iced tea I want to drink it in its purest form. I want to taste every tea leaf that went into the making of that glass of iced tea. I feel the same way about lemonade. I don’t want anything mixed in to alter the fresh, delicious, citrus taste.

But, when I made that big batch of homemade lemonade earlier in the week, I realized that I was going to have to find other ways in which to use it because I'd made A LOT! I started out by trying different flavors of daiquiri; they were quite good. Then I stumbled upon this recipe on Epicurious. It didn’t sound at all good to me, and there were only two reviews, but those reviews were so positive, and considering the amount of lemonade I had left over, coupled the amount of tea that I always have on hand, I figured what could possibly hurt?

I did not have plain vodka, only Maple Bacon and Whipped Cream, so I went with the latter. I was shocked at how delicious and refreshing this cocktail was! I am not kidding you when I tell you that this is my favorite summer cocktail so far this year. I cannot help but think that part of that goodness is owed to the Whipped Cream vodka, but don’t go out and buy a bottle if you have plain vodka on hand. Just know, that to be taken all of the way to heaven, you’re going to need the Whipped Cream variety.

The taste is phenomenal; it is cool, refreshing, and way too easy to guzzle the entire thing. The beauty of this is that you can make it up ahead of time, store each component (the boozy iced tea and the boozy lemonade) in separate containers in the freezer until you’re ready to make these. Or, if you use Mason Jars in which to serve them, like I did here, you can make up individual cocktails, secure the lid*, and shove them into the freezer to hang out until you’re ready to put them on a tray and deliver them to guests who will soon be in your debt. You absolutely must try these. You must!

Frozen Boozy Arnold Palmer

Slightly adapted from epicurious.com

8 black tea bags (I used Luzianne)

5 tablespoons sugar** (optional)

3 1/2 cups homemade lemonade, divided

1 cup Whipped Cream vodka, divided

Lemon wheels (for garnish)

Bring 3 1/2 cups water to a boil in a medium saucepan. Remove from heat and add tea bags and sugar (or not). Let steep 4 minutes. Discard tea bags and let cool slightly (you should have about 3 1/2 cups tea).

Divide 3 cups tea between 2 ice cube trays; chill remaining 1/2 cup tea. Divide 3 cups lemonade between remaining 2 ice cube trays; chill remaining 1/2 cup lemonade. Freeze until solid, 3–4 hours.

Blend lemonade ice cubes, 1/2 cup vodka, and 1/2 cup lemonade in a blender until smooth. Transfer to a spouted liquid measuring cup or pitcher. Rinse blender jar and add tea ice cubes and remaining 1/2 cup tea and 1/2 cup vodka; blend until smooth.

Tilt a large glass to one side and fill halfway with lemonade mixture. While slowly returning glass to upright position, pour in frozen tea mixture to fill glass and create a swirl.

Garnish with lemon wheels.

Ice cubes can be made 3 months ahead. Transfer to resealable plastic bags and keep frozen.

*Be sure to leave at least ½” headspace at the top to allow for slight expansion during freezing. Because of the alcoholic content, this will not freeze solid.

**I did not add the sugar and the cocktail was wonderful. Save yourself some calories here and forget it.

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If non-alcoholic is your goal, try this Strawberry Lemonade. So refreshing!

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Tangerine Sugar

 Up until now, I never gave tangerines much thought. My memory of them stretches way back to my days in grade school where I would, occasionally, find one packed in my lunch bag. I remember them being easy to peel, but rather dry and stringy.  The strings would entwine themselves around my pudgy little fingers making this my least favorite of all the fruits. More often than not, after a few segments were consumed, the remainder went into the trash. 

Oh, Ojai Pixie Tangerines, where have you been all my life?!  I am a slave to these spherical wonders. They are easy-to-peel, with no annoying pith (take note, grade schoolers!), and so shockingly sweet that you won't believe this luscious treat is good for you. This is what I imagine tangerines in the Garden of Eden must have tasted like. Well, I confess, I am in love with them.  

So when I saw this blog post on the Melissa's Produce website, I just knew that I had to give the citrus sugar a try, using the tangerines. It. Is. Heaven!  First of all, the aroma is indescribable. Sometimes I take the lid off of the container and just take a whiff. Clearly there is something to the connection between aromas and emotion because I find myself feeling rather blissful after only one whiff. 

Use it to sweeten tea (and do float some slices of tangerine in your tea pitcher, or glass, and you will feel transported to a tropical paradise where the sand is warm and white, and tangerines can be plucked, at will from the trees overhead).  

For breakfast, set the cinnamon sugar aside and sprinkle this on buttered toast in the morning; it is sunshine on a plate. Use it to top biscuits, scones, or perhaps sprinkle some of top of sugar cookies. Go bold! (And go get some.  NOW!)

Tangerine Sugar

2 tablespoons zest from Ojai Pixie Tangerines (about 3)

1 cup granulated sugar

In a small bowl, mix ingredients together thoroughly until well blended.  Store in an air tight container.

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How to Make Fresh Mint Syrup

 Nothing is more refreshing on a hot day than a freshly brewed glass of iced tea. You can pump the refreshment quotient up a notch by adding a splash (or more) of fresh mint syrup. If you're not a sweet tea person, hang on, and hear me out.  I'm not a sweet tea person either, but this delicious, easy to make syrup can be used in small enough amounts so as not to truly sweeten the tea, but impart a fresh, light mint flavor that makes any glass of iced tea irresistible. Those of you who like sweet tea, pour it on!

If you're like me and grow mint you probably find yourself, as I do, with a crop that requires a bush hat and machete to harvest. This is an excellent use for some of that mint, and gives you an excuse to hack away at a good portion of it. This recipe can be doubled or tripled based upon usage. I find that it keeps quite well in the refrigerator for a week. 

Fresh Mint Syrup 

1/2 cup granulated sugar
1/2 cup water
1 cup loosely packed fresh spearmint leaves (Mentha Spicata)

Put sugar and water into a microwave safe dish (I use a Pyrex 2-cup measuring cup). Microwave on high for 2-3 minutes until sugar is dissolved. Stir. Add mint leaves to the hot sugar/water mixture and stir, pressing mint leaves against the glass with the back of a spoon. Allow to steep for 10-15 minutes. Strain. Pour into a lidded container and store in the refrigerator. Add to tea to suit taste.

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