Best Sweet Tea Lemonade Recipes

SWEET TEA WITH VODKA AND LEMONADE

Steps:

• Place tea bags in medium bowl. Add 1/2 cup boiling water. Let steep 4 minutes. Discard tea bags. Place mint sprigs in large pitcher; mash with muddler or handle of wooden spoon until slightly bruised. Pour in tea, lemonade, and vodka. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Fill 8 highball glasses with ice. Divide sweet tea among glasses. Garnish with lemon slices.

SWEET TEA LEMONADE

Steps:

• Pour the boiling water over the tea bags in a heatproof container and let steep for 5 minutes. Remove the tea bags and allow the tea to cool.
• Combine the sugar with 3 cups water in a measuring cup or bowl and stir until the sugar dissolves to make a syrup.
• Pour the lemon juice into a vat or large pitcher, add the syrup and tea and stir. Add the lemon slices and mint springs. Chill for an hour or so to let the flavors develop, then serve.

SWEET TEA AND LEMONADE CAKE

Steps:

• 1. In a heatproof glass bowl, pour boiling water over tea bags; cover with plastic wrap and steep 10 minutes. Lift tea bags from liquid, and press against side of bowl, using back of a spoon; discard tea bags. Cool tea 20 minutes.
• 2. Beat butter in a large bowl at medium speed with an electric mixer until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, one at a time, beating just until blended after each addition.
• 3. Whisk together cake flour and next three ingredients; add to butter mixture alternately with 1 cup of tea, beginning and ending with flour mixture. (Discard remaining tea.) Beat at low speed just until blended after each addition.
• 4. Pour batter into a greased and floured 13x9-inch baking pan. Bake in a preheated 350º oven for 35 to 40 minutes or until a wooden toothpick inserted in center comes out clean.
• 5. Cool completely on a wire rack, about 20 minutes. Spread lemonade frosting on cake.
• 6. LEMONADE FROSTING: Beat the cream cheese and butter at medium speed until creamy. Gradually add powdered sugar, one cup at a time, beating at low speed until blended after each addition. Beat in lemon zest and lemon juice just until blended. Increase speed to high, and beat until light and fluffy.
• 7. NOTE: If you prefer a slightly tipsy cake, add 2 Tbsp. vodka or bourbon to the frosting INSTEAD of lemon juice.

SWEET TEA AND LEMONADE CAKE

Steps:

• Preheat oven to 350. Grease and flour 13x9 pan. Pour 1-1/2 cups boiling water over tea bags in a heatproof glass bowl. Cover with plastic wrap and steep 10 minutes. Lift tea bags from liquid; discard tea bags. Cool tea 20 minutes. Should result in 1 cup of tea. Beat butter in a separate large bowl at medium speed with an electric mixer until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, one at a time, beating just until blended after each addition. Whisk together cake flour and next three ingredients; add to butter mixture alternately with 1 cup of tea, beginning and ending with flour mixture. (Discard any remaining tea.) Beat at low speed just until blended after each addition. Pour batter into prepared pan. Bake at 350 for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely on a wire rack. Spread Lemonade Frosting on cake. Frosting: Beat cream cheese and butter at medium speed until creamy. Gradually add sugar one cup at a time, beating on low speed until blended after each addition. Beat in zest and lemon juice just until blended. Increase speed to high, and beat until light and fluffy.