Three tall glasses of iced purple drink and a glass pitcher sit among green plants. The words “Iced Tea Recipe” are written in large script across the bottom of the image.
July 3, 2025

Tropical Arnold Palmer Recipe with Indigo Lagoon

The St. James Tearoom

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.

A hand pours syrup from a spoon into a tall glass of purple iced drink, surrounded by greenery, with more glasses and a pitcher in the background, creating an inviting scene that hints at a refreshing Iced Tea Recipe perfect for summer gatherings.
A hand stirs a vibrant purple iced drink in a champagne glass, showcasing an elegant twist on an Iced Tea Recipe. Two more glasses and a pitcher of the same refreshing beverage sit on a table surrounded by green ivy and foliage.
A glass pitcher and two tall glasses filled with purple iced drinks, crafted from a refreshing Iced Tea Recipe, sit among green plants and leaves in an outdoor garden setting.
A glass pitcher and two tall glasses filled with purple iced drinks, crafted from a refreshing Iced Tea Recipe, sit among green plants and leaves in an outdoor garden setting.

Tropical Arnold Palmer Recipe with Indigo Lagoon

Servings: 4
Cook Time: 25 minutes
Print Recipe
Ingredients Instructions Notes

Ingredients
  

  • 1.3 oz. of our loose leaf Indigo Lagoon tea
  • 42 oz. (1250 mL) boiling water
  • 7 Tbsp. Torani mango syrup
  • ⅔ cup lemon juice more or less to taste
  • Optional: luster dust for sparkle

Instructions
 

  1. 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.
  2. Remove tea leaves after steeping and stir in the Torani mango syrup until dissolved.
  3. Let tea cool on counter to room temperature, transfer to a pitcher, and then chill in refrigerator.
  4. 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.
  5. Optional: Add luster dust to the pitcher before pouring or to each glass individually for a swirl of sparkle.
  6. Pour over ice and serve in a champagne flute or glass of choice.

Notes

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.
Print Recipe
A glass pitcher and three champagne flutes filled with purple iced drinks, inspired by a refreshing Iced Tea Recipe, sit on a bed of green leaves and plants in an outdoor garden setting.

We hope you enjoy this Tropical Arnold Palmer Recipe with Indigo Lagoon as much as we do!