Best Lemon Almond Tea Recipes

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LEMON ALMOND TEA



Lemon Almond Tea image

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

2 family size black tea bags
4 cups boiling water
2 lemons, thinly sliced
1 cup sugar
1 tablespoon almond extract
2 teaspoons vanilla extract
1 (2 liter) bottle lemon-lime flavored carbonated beverage, chilled

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



Lemon Lime Almond Tea image

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

6 cups water
3/4 cup sugar
3/4 cup thawed limeade concentrate
4-1/2 teaspoons unsweetened instant tea
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 medium orange, sliced
1 medium lemon, sliced
1 medium lime, sliced
Ice cubes

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



Lemon Almond Tea image

"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

4 cups water
15 tea bags
3/4 cup sugar
3 quarts cold water
1 can (12 ounces) frozen lemonade concentrate
1 to 1-1/2 teaspoons almond extract

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-LEMON TEA CAKE



Almond-Lemon Tea Cake image

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

3/4 cup cake flour, sifted
1/2 teaspoon baking powder
1/8 teaspoon salt
5 large eggs
1 teaspoon vanilla extract
3/4 cup almond paste, at room temperature
1 cup sugar
1 cup unsalted butter, at room temperature
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
3 tablespoons fresh lemon juice
3 tablespoons fresh orange juice
3/4 cup sugar

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.

LEMON ALMOND ICED TEA



Lemon Almond Iced Tea image

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

4 cups water
10 tea bags, black
2 lemons, sliced thinly
1 cup sugar
1 tablespoon almond extract
1 teaspoon vanilla extract
1 (2 liter) bottle carbonated lemon-lime beverage

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 ALMOND TEA BREAD



Lemon Almond Tea Bread image

I jotted this recipe down from a magazine at my mom's house. It is one of my daughter-in-law's favorite and she requests it whenever they come over for dinner.

Provided by Sandy in Oklahoma

Categories     Quick Breads

Time 1h15m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 12

1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons lemon rind, divided
1/2 teaspoon almond extract
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon granulated sugar

Steps:

  • Beat softened butter at medium speed with mixer. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs one at a time, beating until just blended after each egg.
  • Stir together flour, baking powder and salt. Alternate with milk and add flour mixture to butter mixture. Beat on low speed, begin and end with flour mixture. Stir in 1 tablespoon lemon rind and 1/2 teaspoon almond extract.
  • Spoon into greased and floured 8x4 loaf pan.
  • Bake at 350 for 1 hour or until wooden pick stuck in center comes out clean. Let cool in pan for 10 minutes, then cool on wire rack.
  • For Glaze: Stir together powdered sugar and lemon juice until smooth. Spoon over top of bread and let it drip down the sides. Stir together remaining tablespoon of lemon rind and tablespoon of granulated sugar. Sprinkle on top of bread while glaze is still wet.

Nutrition Facts : Calories 252.7, Fat 9, SaturatedFat 5.4, Cholesterol 57, Sodium 198.8, Carbohydrate 40.6, Fiber 0.5, Sugar 27.7, Protein 3.1

ALMOND LEMON ICED TEA



Almond Lemon Iced Tea image

A few weeks ago, I had this at a local restaurant, and have been trying to duplicate the taste. Finally after several attempts, success! Enjoy!!

Provided by Valerie Reeves

Categories     Non-Alcoholic Drinks

Time 30m

Number Of Ingredients 6

2 tea bags (family size)
1 can(s) lemonade (not frozen, i use minute maid lite)
1/2 c sugar
1 1/2-2 tsp almond extract
4 c water
sprig(s) mint, fresh

Steps:

  • 1. Bring 4 cups water to a boil. Add teabags and boil for 5-10 minutes. Remove from heat and let steep for at least 15 minutes.
  • 2. Combine tea, lemonade, sugar, and almond extract in a 2-quart pitcher. Stir until sugar is dissolved. (If you prefer your tea a little sweeter, increase sugar to 3/4 cup)
  • 3. Add enough ice cubes to fill pitcher, stir until ice is melted, place in refrigerator. Garnish with fresh mint sprigs if desired.

LEMON ALMOND TEA BREAD



Lemon Almond Tea Bread image

I couldn't believe what a great combination of tastes this would be in my mouth! We were extremely happy, my mouth and I!

Provided by Angela (Grammy) Derby

Categories     Sweet Breads

Time 1h5m

Number Of Ingredients 12

2/3 c butter, melted
1 c sugar
4 eggs
1/2 tsp pure almond extract
3 c all-purpose flour, sifted
2 tsp baking powder
1 tsp salt
1 c milk
2 Tbsp grated lemon peel or 1 tbsp. dried lemon zest
1 c chopped nuts, optional
6 Tbsp fresh lemon juice
1/2-3/4 c confectioners' sugar

Steps:

  • 1. Preheat oven to 325'F. Prepare 2 loaf pans. (I sprayed mine with Pam)
  • 2. Combine the butter and 1 cup sugar; blend well. Beat in eggs, one at a time. Add almond extract.
  • 3. Sift together dry ingredients; add to egg mixture alternately with milk. Blend just enough to mix. Fold in lemon peel and nuts.
  • 4. Turn into greased loaf pans (aluminum or glass). Bake in slow oven 325'F. for 30-35 minutes or until toothpick inserted in the middle comes out clean. (If it isn't done in 35 minutes, just add 2 minutes at a time. My loaves today took 37 minutes total.)
  • 5. Mix 6 Tbsp. of lemon juice and 1/2 -3/4 cup confectioners sugar. Immediately spoon over hot loaf in pan. Cool 10 minutes, then remove from pan. Cool on rack. Do not cut until completely cooled. Makes 2 loaves

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