This past week has been a full week of packing up to leave Texas to a new adventure. In the midst of the packing, there was a luncheon I attended where I was just invited. I didn’t have to cook or bake anything. It felt a little weird but was nice to just go through the buffet line, load (and I do mean load) up my plate with salads and finger sandwiches. The hostess served this almond tea. It was just a hit with all of the ladies there. She kindly printed up the recipe and handed it out to anyone asking for it. I think I will just make up a huge pitcher and have it sitting in the fridge so I can drink it all day long. Kept thinking about this summer, our first in Phoenix and how good it will taste when it is 120 outside.
3 Tables lemon instant tea, (unsweetened)
1 cup sugar
2 cups boiling water
2 (6 oz) cans frozen lemonade
3 teas vanilla extract
3 teas almond extract
Mix tea and sugar together. Bring 2 cups water to a boil and pour over the tea and sugar mix. Add extracts and thawed lemonade to this and mix well. This is very concentrated, so use 2 parts water to 1 part concentrate when ready to use.
May be store for several days in fridge.
Makes 1 gallon: serves 10-12 unless I am at your house, then will serve about 2.