LEMON ICED TEA
This iced tea has 0 calories and 0 grams of sugar per serving compared to the sugar-sweetened version that has 80 calories and 20 grams of sugar per serving.
Provided by Food Network
Time 2h10m
Yield 4 servings (8 ounces each)
Number Of Ingredients 0
Steps:
- Bring 4 cups of water to a boil. Remove from heat and add 4 bags of black tea. Let steep for 5 minutes, then discard bags. Stir in 3 tablespoons Truvia® natural sweetener spoonable* and 2 teaspoons lemon juice. Refrigerate until chilled and serve over ice, if desired.
- *or 10 packets Truvia® natural sweetener
THE BEST LEMON ICED TEA
This is the best iced tea I've ever tasted. It comes very close to the Good Host® brand we Canadians are used to.
Provided by WANDAREN
Categories Drinks Recipes Tea Iced Tea Recipes
Time 1h5m
Yield 16
Number Of Ingredients 7
Steps:
- Place green tea bags and black tea bags in a 1-gallon glass jar. Pour boiling water over tea bags; steep for 30 minutes.
- Remove tea bags; stir in sugar and lemonade concentrate until dissolved. Fill jar to the top with cold water; stir in lemon juice. Chill in the refrigerator until cold. Serve over ice.
Nutrition Facts : Calories 98.6 calories, Carbohydrate 25.7 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 3.9 mg, Sugar 24.8 g
LEMON TART ICE CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 19h
Yield 24 (1/2 cup) servings
Number Of Ingredients 22
Steps:
- Lemon Ice Cream Base:
- Combine whole milk, heavy cream, inverted sugar, egg yolks, granulated sugar, milk powder, and stabilizer in a large stainless steel bowl. Place the bowl over boiling water.
- Stirring constantly, slowly cook the mixture until a thicker consistency. Add chopped candied lemon zest and lemon oil extract to the mixture. Cool down the mixture over an ice water bath. Cover and refrigerate the ice cream bath overnight. The next day, process in an ice cream maker according to manufacturer's directions.
- Crumbles:
- Preheat the oven to 350 degrees F.
- In the bowl of a stand mixer, cream the butter and sugar on low speed. Add flour, almond flour, and salt and continue mixing on low until fully incorporated, about 3 to 4 minutes. Using your hands, break the dough into small crumbles and place them on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Let cool completely and cover with plastic wrap to keep dry.
- Meringue:
- Preheat the oven to 250 degrees F.
- In a clean, dry mixing bowl, whip the egg whites to soft peaks. On low speed, gradually add the granulated sugar to the meringue, increase the speed, and whip the meringue to stiff peaks. Transfer meringue to a piping bag and pipe out the meringue into long cylinder shapes on a silpat or piece of parchment paper. Dust the tops with the powdered sugar. Bake for 2 hours. Let cool completely. Crumble the meringue and cover with plastic wrap to keep dry.
- Lemon Tart Ice Cream:
- Combine eggs, granulated sugar, powdered glucose, and fresh lemon juice in a large stainless steel bowl. Place the bowl over a large pan of boiling water. Stirring constantly, slowly cook the mixture to curd consistency. Place the mixture over an ice water bath and cool down to 100 degrees F. Add butter and combine well. Refrigerate the mixture until very cold.
- Process the ice cream in an ice cream maker according to manufacturer's directions. Transfer the ice cream to a large mixing bowl and fold in the crumbles and meringue pieces. Then add the lemon ice cream base and fold to combine until the 2 ice creams are nicely marbled. Transfer to airtight containers and freeze until hardened, about 2 hours.
LEMON-GINGER ICED TEA
This Arnold Palmer has just a little kick to it because of the ginger. But it's so good! It's not intended to be a syrupy, sweet tea, so don't load it with sugar. Keep the taste of the ginger as the focal point.
Provided by Paula
Categories Drinks Recipes Tea Iced Tea Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Bring water to a boil; add lemon-ginger tea bag. Let steep for 5 minutes. Sweeten with sugar and allow to cool.
- Mix lemon-ginger tea and orange pekoe tea together and serve over ice.
Nutrition Facts : Calories 5.1 calories, Carbohydrate 1.4 g, Sodium 17.2 mg, Sugar 1 g
LEMON VERBENA AND EARL GREY TEA ICE CREAM
Too hot for a cup of hot tea? (Mind you, being British, there is never a wrong time for a cup of tea for me!) However, this wonderful ice cream has all the elements of a cup of delicate Earl Grey tea, but with the added lift of lemon verbena. Perfect for a hot day or a sophisticated and elegant dessert for any summer patio party. For a quirky twist, serve the ice cream in a tea cup and saucer, or serve it in little frosted glass bowls with fresh lemon verbena leaves. Remove the ice cream from the freezer at least 10 minutes before serving.(Recipe adapted from Helen Graves and Persia in Peckham.)
Provided by French Tart
Categories Frozen Desserts
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Make your Earl Grey tea, with loose tea or tea bags, if you must! Then add the dried lemon verbena, or 10 large fresh lemon verbena leaves, stir well and allow to infuse for 10 minutes.
- Put the freshly brewed Earl Grey tea, single cream and milk into a pan and bring to a simmer. Meanwhile, whisk the egg yolks and sugar together until they thicken and pale. Remove the milk mixture from the heat, then whisk it into the egg mix.
- Put the whole lot back onto a gentle heat until it thickens, stirring very regularly. On no account should you let this boil, otherwise the eggs will scramble. Set it aside to cool with a dampened circle of greaseproof paper on the top, to stop a skin forming.
- When cool, either churn in an ice cream maker, adding the whipping cream towards the end of churning, or pour into a freezer-proof container, then cover it and freeze until half frozen. At this point, scoop it into a bowl, then whisk up the whipping cream and fold it into the ice cream. Put it back into the freezer until it is of ice cream consistency. You can repeat this as often as you can be bothered, to reduce the amount of crystals in the finished ice cream.
- Remove from the freezer at least 10 minutes before serving. Store for up to 3 months in the freezer.
Nutrition Facts : Calories 358.7, Fat 24.4, SaturatedFat 14.3, Cholesterol 217.9, Sodium 48.1, Carbohydrate 31.9, Sugar 29.6, Protein 4.7
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