Lemon Rosemary Tea Recipes
ROSEMARY LEMONADE
A friend suggested I add a sprig of rosemary to lemonade. The herb makes the drink taste fresh and light, and it's a pretty garnish. -Dixie Graham, Rancho Cucamonga, California
Provided by Taste of Home
Time 25m
Yield 8 servings (1 cup each).
Number Of Ingredients 8
Steps:
- In a small saucepan, bring 2 cups water to a boil; add rosemary sprigs. Reduce heat; simmer, covered, 10 minutes., Remove and discard rosemary. Stir in sugar and honey until dissolved. Transfer to a pitcher; refrigerate 15 minutes. , Add lemon juice; stir in cold water. Serve over ice. If desired, top with additional lemon slices and rosemary sprigs.
Nutrition Facts : Calories 121 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 33g carbohydrate (31g sugars, Fiber 0 fiber), Protein 0 protein.
LEMON-ROSEMARY TEA
Haven't made this yet, but my rosemary plant has gone berzerk since we redid the herb garden, so I'm saving recipes which will come in handy soon. I'm not big on nor familiar with iced tea and maybe the following is a common practice, but the idea of adding the carbonated drink just before serving sounds WAY refreshing! Chill time (3 hours) is included in time estimate. Recipe courtesy BH&G.
Provided by Sandi From CA
Categories < 4 Hours
Time 3h10m
Yield 12 8 oz servings
Number Of Ingredients 6
Steps:
- In a 3-quart saucepan, bring the water to boiling.
- Remove from heat. Add tea bags and rosemary. Cover and steep for 15 minutes.
- Remove and discard tea bags. Add sugar and lemon juice, stirring to dissolve sugar.
- Strain tea mixture into a large pitcher. Discard rosemary.
- Cover and chill in the refrigerator for at least 3 hours or until ready to serve. Just before serving, stir in carbonated beverage.
- For a more intense rosemary flavor, don't strain the mixture until after chilling.
Nutrition Facts : Calories 135.8, Fat 0.1, Sodium 11.3, Carbohydrate 35, Fiber 0.3, Sugar 33, Protein 0.1
LEMON-ROSEMARY CUTOUT TREES
I recommend serving these cookies with tea. They're not too sweet and the lemon and rosemary pair well with a cup of Earl Grey tea.-Sarah Reynolds, Victoria, British Columbia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, rosemary, lemon zest and salt; gradually beat into creamed mixture., On a lightly floured surface, roll dough to 1/8-in. thickness. Cut out 30 trees, using a floured 3-in. tree-shaped cookie cutter; cut out 30 stars, using a floured 1/2-in. star-shaped cookie cutter., Place trees 1 in. apart on ungreased baking sheets. If desired, sprinkle with coarse sugar. Bake 10-12 minutes or until golden brown. Remove from pans to wire racks to cool completely., Place stars 1 in. apart on an ungreased baking sheet. If desired, sprinkle with coarse sugar. Bake 6-8 minutes or until golden brown. Cool completely on pan. Attach stars to trees with frosting.
Nutrition Facts : Calories 72 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 67mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON ROSEMARY TEA CAKE
Make and share this Lemon Rosemary Tea Cake recipe from Food.com.
Provided by FLKeysJen
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees.
- Lightly oil a 9x5 inch loaf pan.
- Combine the flour,baking powder,salt,lemon zest and rosemary in a medium bowl; stir to blend.
- In a large bowl or electric mixer, beat the oil and sugar until well-blended; add the eggs one at a time, beating well after each addition until mixture is pale yellow.
- Gradually add the flour mixture to the egg mixture, stirring to blend, also adding the buttermilk gradually until all cake ingredients are well-blended.
- Spread mixture in the prepared pan.
- Bake until bread is golden and sides begin to pull away from the pan, approximately 50-55 minutes.
- To make the glaze: in a medium bowl,stir the confectioner's sugar and lemon juice until smooth; spread on the warm loaf.
- Once the bread is thoroughly cooled, use a knife to loosen the sides of the bread from the pan and turn out.
- Serve in slices.
Nutrition Facts : Calories 363.9, Fat 10.8, SaturatedFat 1.8, Cholesterol 53.8, Sodium 183.5, Carbohydrate 62, Fiber 1, Sugar 37.4, Protein 5.6
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