Frozen Boozy Arnold Palmer

From the kitchen of Carly

Sweet tea and bright lemonade frozen into cubes, then blended with vodka into a slushy that tastes like a grown-up summer. Make it ahead, blend it fresh, and serve over ice with lemon wheels. Perfect for hot afternoons.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 18 black tea bags, preferably English breakfast
  • 15 tablespoons sugar
  • 13 1/2 cups store-bought or homemade lemonade, divided
  • 11 cup vodka, divided
  • 1Lemon wheels (for garnish)
  • 14 ice cube trays

Instructions

  1. Bring 3 1/2 cups water to a boil in a medium saucepan. Remove from heat and add tea bags and sugar. Let steep 4 minutes. Discard tea bags and let cool slightly (you should have about 3 1/2 cups tea).

  2. 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.

  3. 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.

  4. 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.

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