Almond Lemonade Tea Recipes

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.

Steps:

• Combine ingredients in a large pitcher, stirring until sugar dissolves. Serve over ice and refrigerate remaining tea.

Steps:

• In a Dutch oven, bring water to a boil. Remove from the heat; add tea bags. Cover and steep for 5 minutes. Discard tea bags. Stir in sugar and lemonade concentrate. Cover and refrigerate until chilled. Serve over ice. If desired, garnish with lemon slices.

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.

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.

Steps:

• In a 1-gal. container, combine the first five ingredients; mix well. Add 8 cups water; stir to blend. Add the remaining water. Serve over ice.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy, about 5 minutes. Add eggs and extract; mix well. Add flour and baking powder (dough will be soft). Chill. , For filling, in a small bowl, stir egg white, sugar, almonds and lemon juice. Remove a portion of the dough at a time from the refrigerator. Place 1-in. balls of dough into miniature muffin cups, pressing slightly into sides and bottom. Place 1/2 teaspoon filling into each. Cover with quarter-sized circles of dough. , Brush with a little milk and top with an almond. Bake at 350° until golden, 14-16 minutes.

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.

Steps:

• Mix all ingredients together in slow cooker.
• Turn to high and heat thoroughly for 1 hour.
• Turn to low while serving.

Steps:

• Pour boiling water over tea bags, and let steep 5-10 min. Remove and discard tea bags. Add sugar and stir till dissolved. Stir in lemonade concentrate and almond extract. Add enough cold water to measure 1/2 gallon. Measure your concentrate then add water .

Steps:

• In a 2-quart pitcher, combine the water, sugar, limeade concentrate, instant tea and extracts. Add fruit slices. Serve in glasses over ice.

Steps:

• In a large saucepan, bring the water and sugar to a boil; cook and stir until sugar is dissolved. Remove from the heat; stir in the tea, lemon juice and extracts.

Steps:

• In a saucepan, bring 2 cups of water to a gentle boil.
• Add the tea bags; cover and remove pan from the heat source.
• Steep for 10 minutes.
• Take out tea bags and don't squeeze them.
• Pour the tea into a 2-quart pitcher.
• Add in the sugar; stir until dissolved.
• Add in the vanilla, almond extract, and lemon juice; stir to mix.
• Add the remaining 6 cups of water and stir.
• Let tea cool to room temperature, then chill in the refrigerator.
• Serve in glasses over ice.