Almond And Lime Lemonade Recipes

CREAMY LEMON ALMOND PASTRIES

Steps:

• Beat cream cheese, 3 tablespoons confectioners' sugar, lemon curd, lemon zest and almond extract on medium until combined. Refrigerate, covered, for 30 minutes., Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll into a 12x9-in. rectangle. Using a pastry cutter or sharp knife, cut into 9 rectangles. Spoon rounded tablespoons of cream cheese mixture in center of each rectangle. In a small bowl, whisk egg with water. Brush edges with egg mixture., Wrap puff pastry around filling to cover completely. Pinch edges together to form a ball. Place seam side down, 2 inches apart, on a parchment-lined baking sheet. Brush pastries with remaining egg mixture. Pierce each once with a fork. Bake until golden brown, 15-18 minutes. Cool on wire rack for 5 minutes. Loosen pastries from the parchment., Meanwhile, combine lemon juice, milk and remaining confectioners' sugar. Brush each pastry with lemon glaze. Top with almonds. When glaze is set, in 1-2 minutes, peel off parchment. Serve warm.

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 AND LIME LEMONADE

Steps:

• In a 2-quart pitcher, combine water, lemonade, and orange juice concentrates, pineapple juice, lime juice, vanilla, and almond extract until well blended.
• Chill until cold; serve over ice.

LEMON LIMEADE

Steps:

• In a large saucepan, heat the sugar and 2 cups water until the sugar is dissolved and the mixture is hot. Allow to cool, and then place into a large drink dispenser or jug. Add the lemon juice and lime juice and stir. Fill with ice and top with 1 gallon (16 cups) cold water. Add the lemon and lime slices.

LIME AND LEMONADE

Steps:

• In a pitcher combine lime and lemon juice, and sugar.
• Stir to dissolve sugar.
• Add remaining ingredients and stir until well blended.
• Makes 12 servings.

LEMONADE ICED 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.

ALMOND LEMONADE TEA

Steps:

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