Lemon Rosemary Tea Recipes

LEMON-ROSEMARY TEA

Steps:

• In a 3-quart saucepan, bring the water to boiling.
• Remove from heat. Add tea bags and rosemary. Cover and steep for 15 minutes.
• Remove and discard tea bags. Add sugar and lemon juice, stirring to dissolve sugar.
• Strain tea mixture into a large pitcher. Discard rosemary.
• Cover and chill in the refrigerator for at least 3 hours or until ready to serve. Just before serving, stir in carbonated beverage.
• For a more intense rosemary flavor, don't strain the mixture until after chilling.

LEMON ROSEMARY TEA CAKE

Steps:

• Preheat oven to 325 degrees.
• Lightly oil a 9x5 inch loaf pan.
• Combine the flour,baking powder,salt,lemon zest and rosemary in a medium bowl; stir to blend.
• In a large bowl or electric mixer, beat the oil and sugar until well-blended; add the eggs one at a time, beating well after each addition until mixture is pale yellow.
• Gradually add the flour mixture to the egg mixture, stirring to blend, also adding the buttermilk gradually until all cake ingredients are well-blended.
• Spread mixture in the prepared pan.
• Bake until bread is golden and sides begin to pull away from the pan, approximately 50-55 minutes.
• To make the glaze: in a medium bowl,stir the confectioner's sugar and lemon juice until smooth; spread on the warm loaf.
• Once the bread is thoroughly cooled, use a knife to loosen the sides of the bread from the pan and turn out.
• Serve in slices.

ROSEMARY LEMONADE

Steps:

• In a small saucepan, bring 2 cups water to a boil; add rosemary sprigs. Reduce heat; simmer, covered, 10 minutes., Remove and discard rosemary. Stir in sugar and honey until dissolved. Transfer to a pitcher; refrigerate 15 minutes. , Add lemon juice; stir in cold water. Serve over ice. If desired, top with additional lemon slices and rosemary sprigs.