437 iced with lemon and mint Recipes

sugar, water, lemon verbena leaves, ice, brewed tea, chilled, mint leaves (optional), lemon wedges (optional)

lemons, sliced, fresh mint or 1 1/2 cups basil leaves, bottled water or 6 -8 cups tap water, ice cubes, fresh mint or basil sprig

sugar, water, coarsely chopped fresh mint, cubed seeded watermelon, fresh lime juice, sugar, water, fresh lemon juice, fresh orange juice, orange extract

water, boiling, mint leaves, fresh, loosely packed, green tea leaves (4-6 tea bags), lemon juice (more , to taste) or 1 tbsp lime juice (more, to taste), honey or agave nectar, to taste

lemon, rinsed, sugar, fresh mint sprigs (3 to 5 in.), rinsed and drained, crushed or shaved ice, bourbon, club soda

lemons, length fresh rosemary, roughly 5 leaves fresh mint, sugar, water, ice (optional)

ginger, unpeeled and sliced, mint leaf, green tea bags, honey, lemon juice

ginger, unpeeled and sliced, mint leaves, green-tea bags, honey, lemon juice

earl grey tea (or your own tea choice), fresh cold orange juice, honey , to taste, mint, lime , juice of, orange, in slices, lemon, in slices, ice

ice, bourbon, cointreau liqueur or 1/2 oz other triple sec, unsweetened iced tea, mint sprig, and, lemon wedge

vanilla ice cream, lemon blossom tea bags (contents removed from tea bags ), lemon juice, lemon wedges and fresh mint (to garnish)

water, sugar, lemon juice, limoncello, lemon zest, grated, mint leaf

chilled orange juice, fresh, fresh lemon juice, more if desired, fresh mint, lemons, thinly sliced, limes, thinly sliced, orange, thinly sliced, ice cube

blanched slivered almonds, toasted (about 12 oz), sugar, margarine, melted, ground cinnamon, strawberry preserves, lemon or pineapple ice, sherbet or sorbet, sugar, water, vanilla bean , split lengthwise, frozen unsweetened rhubarb, frozen unsweetened strawberries, basket fresh strawberries, fresh mint sprigs

sugar, water, plain yogurt, heavy cream, fresh mint, finely chopped, fresh lemon juice, strained

lemon chiffon cake, flour, sugar, baking powder, salt, vegetable oil, egg yolks, cold-water, lemon juice, lemon rind, egg whites, cream of tartar, sift flour. add sugar , baking powder and salt; sift 3 more times, last time into a large mixing bowl. make a well in the center of the mixture, and pour in oil, lightly beaten egg yolks, lemon juice and rind. beat all this thoroughly., in another bowl, beat egg whites and cream of tartar until very stiff. gently fold flour mixture into egg whites. pour into greased and floured tube pan. bake at 325f for 1 hr. and 10 min. test with straw or cake tester to see if done. invert over bottle and let set on table. let cool completely. frost the cooled cake with lemon frosting. serves 12-16 easily., lemon frosting, sugar, soft butter, milk , more if necessary, grated rind and juice of 1 lemon, grate lemon rid and wrap in piece of cheesecloth. wring the oils into the sugar before it is blended, or gently blend with the sugar. let set 15 min. or more to allow the flavors to blend. then cream sugar and butter, add juice and enough milk to make icing. frost cake, tip decorate with sprigs of mint for color .

eggs, sugar, fresh lemon juice, egg yolks, grated lemon peel, unsalted butter , cut into pieces, half and half, vanilla extract, all purpose flour, powdered sugar, salt, chilled unsalted butter , cut into pieces, chilled vegetable shortening , cut into pieces, ice water, cream (optional), lemon slices (optional), fresh mint (optional)

whipping cream, half and half, sugar, honey, vanilla beans, split and scraped, mint leaves, zest of 1 lemon, tea bags of lemon lift * or lemon tea, egg yolks, ginger, a viewer , who may not be a professional cook, provided this recipe. the fn chefs have not tested this recipe and therefore, we cannot make representation as to the results.