I don't know the man personally, and golf's not really my thing, but if Arnold Palmer walked through my door, I'd be the first to shake his hand. Here's why.
It's been pretty hot in Vancouver the past few days—by our standards at least. All derision aside though, there's no getting around a few simple facts:
- The city's not built for the heat. Everything's glass and nothing's air conditioned.
- Our condo's not built for the heat. A 4th floor, south-facing spot, it's a tomato plant's heaven and a dweller's hell.
- I'm not built for the heat. A fair-skinned, freckled Celt, I descend from sheep herders roaming windy moors in wool sweaters.
Arnold Palmer Pops
2 1/4 cups boiling water
2 tea bags
1/4 cup sugar
1/2 cup whole milk
1/2 cup sugar
2 cups water
1/2 cup freshly squeezed lemon juice (3-4 lemons)
Make the sweet tea by pouring the boiling water over the bags and steeping for 5 minutes. The tea will be super strong. Remove the tea bags, add the sugar, and stir until it dissolves. Stir in the milk and set aside to cool for about 30 minutes.
Make the lemonade by combining the sugar and water in a small saucepan. Stir over low heat until the sugar dissolves. Stir in the lemon juice and set aside to cool for about 30 minutes.
If you want layered popsicles, fill your moulds (or Dixie cups) just under halfway and freeze for 2 hours. Pour the cooled sweet tea on top, leaving a bit of room for expansion, and freeze for at least 6 hours. If you're using Dixie cups, don't forget to insert popsicle sticks about 1 hour after adding the sweet tea layer!
Notes: I really liked the idea of layered popsicles (maybe it's all the Rocket Pops I was refused as a child), but the fact is the sweet tea layer is a bit bland on its own. These popsicles are even better all mixed up like Arnold intended. My bad, Mr. Palmer, my bad.
Source: Jam It, Pickle It, Cure It and Other Cooking Projects by Karen Solomon.