Every summer, when it seems as though the heat and humidity can’t get any worse, I turn to my turn to my friend, the Arnold Palmer. You may know him as a half-and-half or a tea with lemonade. The one-two punch of caffeine and sugar with plenty of mouth-puckering lemon never fails to get me out of my heat-induced stupor.
Posting the recipe for the drink seemed a little to Captain Obvious (make some extra strong tea, add sugar, lemon juice and ice. If you’d like a Tipsy Palmer, otherwise known as a John Daly, add some bourbon or another liquor), but it recently occurred to me that it would make one heck of a sorbet.
It’s everything I love about an Arnold Palmer in frozen, concentrated form. So for those times when I’m looking for a sweet treat, but don’t necessarily need to replace all my vital fluids, I’ll be turning to this refreshing dessert.
Arnold Palmer Sorbet (aka Half-Tea Half-Lemonade Sorbet)
* 3/4 cup plus 2 Tablespoons sugar
* 2-1/4 cups water
* 4 black or orange pekoe tea bags (Lipton or something similar works great)
* 3/4 cup lemon juice
* 1 Tablespoon bourbon, rum or vodka
* 1 Tablespoons light corn syrup
Combine the sugar and water in a small saucepan over medium heat. Cook, stirring, until the sugar dissolves. Bring to a boil and let simmer for 3-4 minutes without stirring. Remove from heat, add the tea bags and let them steep for about three minutes. Remove the tea bags, pressing them gently to extract as much liquid as possible. Add the lemon juice, bourbon, and corn syrup and stir to mix. Let cool to room temperature and then cover and chill until the mixture is very cold.
Freeze the mixture in an ice cream maker according to manufacturer’s instructions. Transfer the mixture to a freezer-safe container and freeze for at least 3-4 hours.