LEMON ALMOND TEA
This tea is very refreshing on hot summer days. You can adjust it by decreasing the sugar, or increasing the almond.
Provided by Shelley
Categories Drinks Recipes Tea Iced Tea Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- In a saucepan, brew tea bags in hot water for 15 minutes. While waiting for tea to brew, squeeze the lemon slices as you put them into a large pitcher. Pour in sugar.
- Pour brewed tea into the pitcher with the sugar and lemons. You can let this sit in refrigerator for up to 1 day, or use it right away. When ready to serve, stir in almond extract, vanilla extract and lemon lime soda.
Nutrition Facts : Calories 142.5 calories, Carbohydrate 36.7 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.2 g, Sodium 19.7 mg, Sugar 16.7 g
LEMON ALMOND TEA
"Try this delightful dressed-up version when you want to serve something other than plain iced tea," suggests Brenda McCaleb of Nashville, Tennessee. "I've used it for all sorts of events."
Provided by Taste of Home
Time 15m
Yield about 4 quarts.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring water to a boil. Remove from the heat; add tea bags. Cover and steep for 5-10 minutes. Discard tea bags. , Stir sugar into tea until dissolved. Stir in the cold water, lemonade concentrate and extract. Serve over ice.
Nutrition Facts : Calories 87 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 22g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.
LEMON LIME ALMOND TEA
I got this delicious tea recipe from a friend and make it about twice a week. It's such a refreshing drink. -Tammy Griffin, Frankston, Texas
Provided by Taste of Home
Time 10m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- In a 2-quart pitcher, combine the water, sugar, limeade concentrate, instant tea and extracts. Add fruit slices. Serve in glasses over ice.
Nutrition Facts : Calories 179 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 44g carbohydrate (41g sugars, Fiber 0 fiber), Protein 0 protein.
LEMON ALMOND CAKE WITH LEMON GLAZE
Most lemon cakes rely on zest and juice for flavor. This one uses the whole fruit, pith and all, for an intense citrus flavor. There's also almond flour in the batter, which gives the cake a dense richness. If you can get Meyer lemons, use them here. Most likely the hybrid of a lemon and a mandarin, Meyer lemons, with thin skins and plenty of juice, are a bit sweeter and less acidic than regular lemons.
Provided by Melissa Clark
Categories cakes, dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Butter and flour a 9-inch springform pan. Put 2 lemons in a medium pot and cover with water by at least 2 inches. Bring to a boil, partly cover pot, and let simmer for 40 minutes, or until very tender.
- Use a slotted spoon to transfer lemons to a bowl. Let cool. Use a spoon to break open lemons and remove the pits. Purée lemons in a mini food processor or blender, scraping down the sides frequently.
- Heat oven to 350 degrees. Zest remaining lemon into a medium bowl. (Save the rest of the lemon for glaze.) Stir in almond meal, all-purpose flour, baking powder and salt.
- Using an electric mixer, beat egg whites until very foamy. With the mixer still going, gradually beat in 1/4 cup sugar, continuing to beat until stiff peaks form. Slide beaten whites onto a large plate.
- In the same mixing bowl (you don't need to wipe it out), beat egg yolks and remaining 1 cup sugar until thick and pale, about 1 minute. Beat in lemon purée, almond meal mixture and almond extract. Using a rubber spatula, fold in melted butter.
- Fold a third of the egg whites into the yolk mixture to lighten it. Fold in another third until well incorporated. Finally fold in remaining egg whites, taking care not to overmix. (A few white streaks are O.K.) Spread batter into prepared pan.
- Bake until top of cake is well browned and it springs back when lightly pressed in the center, 45 to 60 minutes. Transfer to a wire rack to cool.
- When cake is almost cool but still slightly warm (after about 30 to 45 minutes), make the glaze. Juice the zested lemon into a bowl and stir in confectioners' sugar until you have a thick but pourable glaze (if it's too thick, stir in a few drops of water). Pour glaze over slightly warm cake and let cool completely.
Nutrition Facts : @context http, Calories 493, UnsaturatedFat 4 grams, Carbohydrate 65 grams, Fat 23 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 238 milligrams, Sugar 52 grams, TransFat 0 grams
ALMOND LEMONADE TEA
A recipe from gramma's cookbook. This drink is so refreshing! If you add the sugar to the just brewed warm tea it dissolves a lot faster than adding it later.
Provided by Candace Michelle
Categories Low Protein
Time 5m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine ingredients in a large pitcher, stirring until sugar dissolves. Serve over ice and refrigerate remaining tea.
ALMOND-LEMON TEA CAKE
Make and share this Almond-Lemon Tea Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Note: the key to making this cake batter smooth is incorporating the almond paste completely before the eggs are added; the success of the glaze-a pretty crystallized look and a proper set-requires 2 things, the glaze must be made just before it is brushed on the cake, and the cake must be warm from the oven so the sugar and juices can penetrate it properly and form crystals.
- Position a rack in the lower third of the oven; preheat oven to 350°.
- Lightly butter and flour an 8 ½ inch tube pan OR a 9x5 inch loaf pan, knocking out the excess flour.
- Make the cake: sift together the flour, baking powder, and salt twice.
- In a small bowl, combine the eggs and vanilla; whisk just to combine.
- In the bowl of a stand mixer fitted with paddle attachment, beat the almond paste on low speed until it breaks up.
- This can take up to a minute, depending on how soft and warm it is.
- Slowly add the sugar in a steady stream, beating until incorporated.
- If you add the sugar too quickly, the paste won't break up as well.
- Cut butter into 1 tablespoon pieces.
- Continue on low speed while adding the butter, a tablespoon at a time, for about 1 minute.
- Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
- Then turn on the mixer to medium speed; beat until mixture is light in color and fluffy, 3-4 minutes.
- With the mixer still on medium, add the eggs in a very slow, steady stream and mix until incorporated.
- Stop the mixer and again scrape down the sides; resume mixer at medium speed and mix for another 30 seconds.
- Add in the citrus zest and mix in with a wooden spoon.
- Finally, add the flour mixture in batches, stirring after each addition until incorporated.
- Scrape down the sides of the bowl one last time; spoon batter into prepared pan; smooth the surface with an offset spatula.
- Bake 45-50 minutes, until the top springs back when lightly touched and a pick comes out clean; let cool in pan on a wire rack for 5-7 minutes.
- Meanwhile, stir together the lemon and orange juices and sugar in a small bowl.
- Place the wire rack holding the cake over a sheet of waxed paper or foil to catch any drips; invert the cake onto the rack.
- Brush the entire warm cake with the glaze, then let the cake cool completely on the rack (the cake breaks apart easily when warm, so don't attempt to move it).
- When the cake is cool, transfer it to a serving plate; serve at room temperature.
ALMOND TEA
This beverage is a wonderful Summer treat that pleases all! Great for parties or just to have on hand.
Provided by BahamaMama62
Categories Drinks Recipes Tea Iced Tea Recipes
Time 15m
Yield 16
Number Of Ingredients 6
Steps:
- In a 1 gallon container, mix together the instant tea powder and sugar. Pour in the boiling water and lemonade concentrate, and mix well. Stir in the vanilla and almond extracts. Fill container the rest of the way with cold water. Stir and serve over ice, or refrigerate until ready to serve.
Nutrition Facts : Calories 103 calories, Carbohydrate 25.7 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.2 g, Sodium 2.3 mg, Sugar 24.9 g
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