Tropical Arnold Palmer Recipe with Indigo Lagoon
In the height of summer, refreshment deserves a touch of magic. This Tropical Arnold Palmer begins with Indigo Lagoon—our vibrant herbal tea with pineapple, mango, lychee, and butterfly pea flower. When lemon juice is added, the deep blue tea blushes to lavender and renders a little alchemy in your glass. A splash of mango and a hint of luster dust make it as dazzling as it is delicious. This recipe is fun, refreshing, and elegantly cool.
Tropical Arnold Palmer Recipe with Indigo Lagoon Tea
Prep Time: 25 minutes + cooling and chilling
Serves ~4
Ingredients:
- 1.3 oz. of our loose leaf Indigo Lagoon tea
- 42 oz. / 1250 mL boiling water
- 7 Tbsp. Torani mango syrup
- 2/3 cup lemon juice (more or less to taste)
- Optional: luster dust for sparkle
Instructions:
- Steep the Indigo Lagoon loose leaf tea in a larger vessel (we used the Old Country Roses teapot) using 42 oz./1250mL of boiling water for 3 minutes and 40 seconds; please note that this is a few seconds longer than the steep time listed on the bag.
- Remove tea leaves after steeping and stir in the Torani mango syrup until dissolved.
- Let tea cool on counter to room temperature, transfer to a pitcher, and then chill in refrigerator.
- When ready to serve, add lemon juice to taste. We recommend making this an experiential part of this recipe, allowing your guests to see how the lemon juice changes the color of the tea. Use 2/3 cup lemon juice if adding to the pitcher directly or about 1/2 Tbsp. per glass if you want each guest to experience the change in their own glass. You can add more or use less to taste.
- Optional: Add luster dust to the pitcher before pouring or to each glass individually for a swirl of sparkle.
- Pour over ice and serve in a champagne flute or glass of choice.
Enjoy!
St. James Iced Tea Secret:
Tired of watered down tea because your ice melts into your tea and dilutes it? Make the ice cubes out of the same tea you are serving! This is one of our oldest tricks to keep your tea from watering down with normal ice cubes. Brew hot tea for the ice cubes at least one night before. Let the tea cool before pouring into ice cube trays. Put your trays in the freezer until your ice cubes are frozen and ready to serve.
