Sweet tea is joined by lemon sorbet, lemon juice, rum (optional) and lots of ice in this refreshing, delicious summer drink, the Arnold Palmer Slushie from Good Housekeeping magazine.
So, I was looking for this recipe on Good Housekeeping’s website (it’s not there yet), and almost got distracted by a blurb on their front page about what the Gerber baby looks like today.
I resisted because I knew that if I started heading down that road, I wouldn’t resurface until hours from now. After all, an article about a cute baby will inevitably link to another article about something even cuter, etc., etc., etc.
But I’m back on track and have another fantastic recipe from Good Housekeeping to share with you. You picked up the June issue, right? Remember that I suggested you do so after I made Guy’s St. Louis Ribs with Tequila BBQ Sauce? I was serious.
I served this drink to the adults at Dudette’s birthday party this past Sunday. I would have included the rum but well, it was a child’s birthday party and if I had gone out, gotten rum and added it to the pitcher, I bet one of the kids would have poured herself a glass while no one was looking.
Even though I don’t like sweet tea, I’m told that I make it well. I use two family-sized tea bags for 2 quarts of hot water, letting the tea steep for 4-5 minutes or so. After it’s a nice brown color, I add a not-terribly-full cup of sugar and call it done.
For this drink, I added lemon sorbet, ice and lemon juice to the sweet tea and gave it a whirl in my blender.
That was it; a quick, pretty summer drink.
If someone who doesn’t like sweet tea, like myself, thinks a drink is good, I’m guessing it must be. I found it very refreshing and tasty. Hubby, who does love tea, enjoyed it as well.
From how quickly the pitcher emptied, I think the ladies that joined the party liked the slushie concoction as well. It’s hard not to when it’s warm outside and the drink is sweet, tart and ice cold. I’d call this a winner, though I’m looking forward to making it again … with rum.
What I’d Do Different Next Time
I’d add another half pint of lemon sorbet for a bit more of a tart kick.
- 3 cups sweetened iced tea
- 1 pint lemon sorbet
- 3 cups ice
- ¼ cup lemon juice
- Blend sweet tea, lemon sorbet, ice and lemon juice in a blender until smooth, but still frosty. Serve immediately. Add dark rum to taste.
If you do have the magazine and are following along with me, I’m planning on making Guy’s California Brick Chicken with Apricot-Mint Chimichurri for dinner tonight. I’ll only be using one chicken since there are just three of us, but from how amazing the recipe looks, that might end up being a mistake.