LEMON-ORANGE ICED TEA
"I finally hit on a recipe for iced tea that doesn't have the aftertaste of artificial sweetener," relates Dawn Lowenstein of Hatboro, Pennsylvania. "This tangy drink is perfect for folks who need to monitor their sugar intake."
Provided by Taste of Home
Time 20m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- In a saucepan, bring 1 qt. of water to a boil. Remove from the heat. Add tea bags and mint; let stand for 10 minutes. , Discard tea bags and mint. Pour tea into a large pitcher. Add lemonade drink mix, orange juice and remaining water; stir well. Refrigerate until chilled. Serve over ice.
Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
ORANGE AND LEMON ICE
This is one of the typical refreshing desserts of the Middle East. You can easily substitute crushed melon or strawberries or your favorite fruit.
Provided by Mirj2338
Categories Frozen Desserts
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Bring the sugar and the water to a boil.
- Boil 5-10 minutes, until the sugar is completely dissolved.
- Cool slightly and strain.
- Add the juices and rinds, stirring to mix well, or whirl in a food processor.
- Transfer the liquid to a glass bowl, and freeze to a mush.
- Use an electric mixer or a food processor to beat the frozen mixture until smooth.
- Pour into a container of your choice, and return to the freezer.
- Freeze until firm.
LEMON ICE
Steps:
- In a blender, pulse lemonade, gelatin and sugar. Add ice to almost fill blender and continue to pulse until ice is crushed. Pour into glasses and serve.
LEMON-ORANGE ICED TEA
For all the pitchers of tea I've made, I found one lemon and one orange just right for a citrusy summer drink. It doesn't matter the size, one each will do.
Provided by gailanng
Categories Beverages
Time 25m
Yield 2 quarts
Number Of Ingredients 5
Steps:
- In a large saucepan, heat water just until it comes to a rapid boil. Remove from heat and drop in the tea bags. Cover and let steep for about 20 minutes.
- In a 2 quart pitcher, combine the steeped tea, discarding the tea bags, and the sugar or Splenda. Stir until dissolved. Continue to cool to room temperature. Stir in lemon and orange juice. Refrigerate until chilled. Serve over ice.
- Tips:.
- I find it best not to add the citrus until the tea is completely cooled. Even better to chill the cooled citrus tea, as recommended, to let the flavors meld. Also, cooling too fast brings out the tannin, causing cloudy tea. Should any tea become cloudy, just add a little boiling water to clear it up.
LEMON ORANGE FROSTING
Frosting for any white or lemon cake recipes. Enough to cover the sides and top of a 9-inch layer cake.
Provided by Carol
Categories Desserts Frostings and Icings Lemon
Yield 20
Number Of Ingredients 7
Steps:
- Beat the butter until it has the appearance of thick cream, stir in confectioners sugar, a little at a time, and continue working until mixture is very smooth. Beat in egg yolk and lemon juice. Stir in enough orange juice to make a spreadable frosting, then add grated rind of 1 lemon and 2 grated orange rinds. Spread on sides and top of cake.
Nutrition Facts : Calories 174.2 calories, Carbohydrate 39 g, Cholesterol 16.3 mg, Fat 2.6 g, Fiber 0.7 g, Protein 0.4 g, SaturatedFat 1.5 g, Sodium 17.3 mg, Sugar 37.2 g
LEMON ICE
Don't be tempted to use juice from a bottle -- with so few ingredients, every one really counts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 45m
Number Of Ingredients 3
Steps:
- In a small saucepan, heat 2/3 cup sugar and 1/4 cup water over medium-high, stirring occasionally, until sugar is dissolved, 3 minutes. Stir in lemon juice. Transfer to a large bowl and let cool completely, about 30 minutes.
- In a large bowl, using a mixer, whisk egg whites on high until foamy, 1 to 2 minutes. Reduce speed to medium and gradually add remaining 1/3 cup sugar. Increase speed to high and whisk until stiff, glossy peaks form, 2 to 5 minutes. With a rubber spatula, gently fold egg white mixture into lemon juice mixture.
- Pour into a 9-inch square baking dish. Freeze until just set, about 2 hours. Mixture will have separated into 2 layers; scrape with a fork to recombine. Freeze until firm, 4 hours more (or, covered, up to 3 days). Scoop into dishes and serve immediately.
Nutrition Facts : Calories 113 g, Protein 2 g
CHEF JOHN'S LEMON ICE
Using the classic Italian granita technique makes this an easy and refreshing summer treat. I love the contrast between that light texture and bright, vibrant flavor.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 3h10m
Yield 8
Number Of Ingredients 5
Steps:
- Dissolve sugar in water in a pot over medium heat, whisking while water heats up. As soon as sugar dissolves and water is clear, remove pan from heat. While water is still warm, add lemon zest. Allow to cool to room temperature before adding lemon juice.
- Whisk in lemon juice and lemon extract. Pour into a baking pan about 9x13 inches. Place in freezer until ice starts to form around the edges, about 40 to 45 minutes. Use a fork to stir up ice. Do this every 20 to 30 minutes until lemon ice reaches your preferred texture, 2 1/2 to 3 hours.
Nutrition Facts : Calories 94.4 calories, Carbohydrate 24.8 g, Fiber 0.3 g, Protein 0.1 g, Sodium 4 mg, Sugar 22.6 g
ITALIAN LEMON ICE
As kids my grandmother used to always make this Italian lemon ice on hot summer days. We loved them and now my kids love them too. The adult version is tasty too!
Provided by tcasa
Categories World Cuisine Recipes European Italian
Time 5h
Yield 6
Number Of Ingredients 7
Steps:
- Whisk water, sugar, and lemon zest together in a medium saucepan, then bring to a boil over high heat. Continue to whisk and boil for 5 minutes. Let mixture cool for 10 minutes. Whisk in lemon juice.
- Transfer mixture to an 8x8-inch pan and freeze for 1 1/2 hours.
- Remove pan from the freezer and stir with a fork to break up the ice. Freeze again for 3 hours. Scrape and mix ice into shavings with a fork.
- Serve in chilled glasses garnished with mint and lemon wedges. Top with raspberry-flavored liqueur as a little something extra for adults.
Nutrition Facts : Calories 115.4 calories, Carbohydrate 29.2 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.4 g, Sodium 7.2 mg, Sugar 25 g
REFRESHING ORANGE ICE
This sherbet has been part of my family's Thanksgiving tradition for three generations. We eat it along with the rest of the meal...the tangy, creamy flavor complements the turkey and all the trimmings.-Carol Lydon, Philadelphia, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 10-12 servings.
Number Of Ingredients 5
Steps:
- In a saucepan, bring 1 cup water and sugar to a boil, stirring frequently. Boil for 1 minute or until sugar is dissolved. Remove from the heat; stir in orange juice concentrate, lemon juice and remaining water. Transfer to a freezer-proof bowl. Cover and freeze until firm., Remove from the freezer. Beat until blended. Beat in cream. Cover and return to freezer. Remove from the freezer 20 minutes before serving.
Nutrition Facts : Calories 124 calories, Fat 1g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 6mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 1g protein.
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