Lemon Almond Iced Tea Recipes

LEMON ALMOND TEA

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.

LEMON LIME ALMOND TEA

Steps:

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

ALMOND ICED TEA

Steps:

• Place the tea bags and 2 cups of water in a glass microwaveable measuring cup or bowl; microwave until boiling. {Or, pour boiling water over the 4 tea bags.} Let cool to lukewarm. Squeeze out the tea bags into the tea liquid.
• Place granulated sugar in a 2-quart pitcher. Add about 1/2 c. boiling or very hot tap water; stir until sugar is dissolved. Add tea to the pitcher. Fill the remainder of the pitcher with cold water {to equal 2 quarts total}.
• Stir in almond extract, vanilla extract, and lemon juice {if using}.
• Refrigerate until chilled. Serve over ice with a lemon wedge.
• Decaffeinated tea bags can be used just fine.
• Without the fresh lemon juice, you get a sweeter tea with more-pronounced almond flavor. The lemon tones the almond flavor down just a touch. I like it both ways ... depending on my mood. Try it each way to see which you like best!

ALMOND VANILLA ICED TEA

Steps:

• Combine the brewed tea with the sugar, vanilla extract, almond extract, and lemon juice. Mix well so the sugar dissolves. Serve over ice in tall glasses.

ALMOND TEA

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.

ALMOND LEMON ICED TEA

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

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.

ALMOND TEA

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.

LEMON ALMOND ICED TEA

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.

ICED ALMOND LEMONADE TEA RECIPE

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 .