Lemon Lime Almond Tea Recipes
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 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 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.
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
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.
LEMON ALMOND ICED TEA
A delighful change of pace! I found this somewhere (?) when planning an Iced Tea Party. This one was the favorite of three that I served.
Provided by eBeth
Categories Beverages
Time 20m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 7
Steps:
- Bring water to a boil in a saucepan.
- Remove from heat add tea bags.
- Steep for 10 minutes.
- Put lemon slices into a large pitcher, giving them each a squeeze as you go.
- Add sugar into pitcher.
- Mix in tea.
- Add flavorings and pop right before serving.
Nutrition Facts : Calories 211.3, Fat 0.1, Sodium 27.7, Carbohydrate 53, Fiber 0.4, Sugar 49, Protein 0.3
LEMON-LIME TEA CAKES
These luscious Lemon-Lime Tea Cakes are perfect for an afternoon gathering or a brunch.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Yield Makes 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Lightly butter a 24-cup mini-muffin pan. In a large bowl, using an electric mixer, beat butter, 2/3 cup sugar, and lemon and lime zests on medium speed until light and creamy (not fluffy). Add lemon and lime juices along with eggs and beat to combine, scraping down bowl. With mixer on low, gradually add flour and salt and beat until blended. Divide batter among muffin cups (about 1 tablespoon each). Bake until cakes are golden around edges and a toothpick inserted in center comes out clean, about 15 minutes.
- Meanwhile, in a small saucepan, combine 2/3 cup water and 2/3 cup sugar; cook over medium, stirring occasionally, until sugar dissolves, about 5 minutes. Add lemon slices and rapidly simmer until peel turns translucent and lemon syrup thickens slightly, 5 minutes.
- With a toothpick, poke holes all over tops of warm tea cakes in pan. Drizzle 1/2 teaspoon lemon syrup over each cake. Let cakes cool slightly in pan; transfer to a wire rack to cool completely. Spoon lemon slices on top if desired.
Nutrition Facts : Calories 205 g, Fat 9 g, Protein 2 g
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