Instead of lemonade, try a hibiscus-lime Arnold Palmer

No. 3 in the Tallgrass Kitchen Summer Series is lemonade. Or really, a riff on lemonade. No actual lemons ended up being squeezed in the making of this drink.

Summer hydration is both critical and pure pleasure. While we need to drink water year-round to keep everything running smoothly, after a run in the midday heat or a day pulling weeds in the garden, water is satisfying and tastes fantastic.

But sometimes you want a little more flavor — a hint of sweetness, a kiss of tartness — to elevate that icy cold drink from satisfying to delicious.

I’m a fan of natural sparkling waters (try WiscoPop Sparkle, made in Viroqua), water infused with fresh fruit and herbs and iced tea. My kids love lemonade, and mixing tea and lemonade together is a happy compromise. Arnold Palmer was definitely on to something — tart, not too sweet and completely refreshing.

We’re big fans of Arnold Palmers. Straight-up lemonade, even homemade, takes a lot of sugar to balance out a lemon’s sourness and often ends up cloying. But cut that sweetness and balance it out with the bitter tannins from black tea, and you have a winner.

This riff forgoes lemons and black tea for a tropical twist on the famous drink. Hibiscus tea and limeade combine to create a cooler that is as beautiful to look at as it is thirst-quenching. And of course, for adults, you could always add a splash of spirits. Gin, vodka or rum would all work, as would topping off the glass with a sparkling wine.

This recipe can be easily scaled up for larger get-togethers and is a perfect accompaniment to summer burgers, barbecue and salads.

Anna Thomas Bates is a mother, writer and cheesemaker who lives in southern Wisconsin. Email her at tallgrasskitchen@gmail.com.

*****

This riff on an Arnold Palmer uses hibiscus tea and a homemade limeade. The initial mix is concentrated so that it will be perfect when served with a lot of ice for maximum refreshment on a hot summer day.

Hibiscus Lime Arnold Palmer

Recipe tested by Anna Thomas Bates

Makes 6

• ½ cup sugar
• 2 cups boiling water
• 2 hibiscus tea bags
• ½ cup freshly squeezed lime juice (2 to 3 limes)
• 4 cups cold water
• Ice
• Lime wedges for garnish (optional)

Stir sugar into boiling water until dissolved. Add tea bags and let steep 8 minutes for a concentrated tea. Stir in lime juice. Pour into a 2-quart pitcher, add cold water and fill with ice. Serve cold with lime wedges, if desired, and colorful paper straws.