Minty Fruit Tea ♥ Summer's Perfect Treat

The summer heat and humidity has been extremely bad this year...it's miserable just walking to the end of the driveway to get the mail, and if you go into a store just to get a few things, you come out and the car is stifling hot, as if it's been sitting in the sun all day. The heat index each day where I live has been well into the 100's, and well, this girl here is more than ready to say hello to autumn and the delights that come with the cooler weather.

That's not going to be happening for awhile, though...

so, while I wait for the crisp air and cool breezes to make their anticipated return, I shall sit inside with the air conditioning and a tall glass of this minty fruit tea.

Iced tea is a favorite in the summertime, particularly sweet tea. I'm not too keen on the way that traditional sweet tea tastes...it is almost sickeningly sweet. So I love trying alternatives, and this one here is absolutely perfect...it even makes the hot summer days a little more bearable.

When I originally came upon this recipe, I was drawn to the use of mint leaves, as that's something I've never used before, but have always wanted to. Along with the addition of fruity flavors, this tea was just calling to me. The original recipe calls for about 2 cups of sugar, which is just ridiculous. I knew I had to do something to change that. We use Truvia and Stevia in our home, so I was able to make a gallon of this tea with just about 4-6 teaspoons of Truvia, depending on how sweet you want it and who's drinking, of course. Some folks prefer more sweetness, others prefer less. It's easy to adjust and so much healthier than having 2 cups of white, refined sugar. Bleh!

Minty Fruit Tea

8 regular sized black or green tea bags (we use decaf)

8 tbsp. lemon juice

12 oz. frozen orange juice concentrate

4-6 tsp. Truvia, depending on taste and preference of sweetness (you can leave this out)

a handful of fresh mint leaves

In a medium-sized saucepan, bring the tea bags and mint to a boil with just enough water to come up about two inches from the top...the contents of the pot need to be covered well. Once the pot comes to a boil, remove from the heat immediately. (Otherwise, it will boil over!) Steep, covered, for 30 minutes.

Meanwhile, in a gallon sized pitcher, pour about 4 cups of water, along with the Truvia. Stir to mix well. This prevents a bitter taste as well as preventing the pitcher from breaking from the hot water. Add the orange juice and lemon juice and stir once more.

Pour the tea and mint mixture into the pitcher. Strain the tea bags and mint leaves as you go. Add enough water to fill the gallon pitcher and stir one last time.

Chill until you are ready to serve.

Serve in a tall glass with lots of ice, and perhaps an extra mint leaf or two and a lemon or orange wedge.

Enjoy!

Thank you for visiting today, lovely reader! Be sure to come by again tomorrow for yet another tea time recipe! 

♥

Almond Tea Cake ♥ A Tea Time Recipe

Good morning, dear friends!

It's been awhile since I've posted here, but I am happy to say that my family and I are finally moved into our new home. We moved in last Saturday and have spent the last week getting settled in. There's still a good bit of unpacking to do, but there's also a ton that's already been done. Once everything is in order and in place, and our home looks like our home, I'll be sure to share lots of pictures. 

Today, though, I am finally getting around to sharing some delightfully delicious tea time recipes. I shared about two tea parties we had back in May...one for Mother's Day and the other for the Royal Wedding. Well, here we are two months later, and I'm just now getting to share the recipes...moving homes keep you busy!

This particular recipe is simple but oh-so-scrumptious! I don't always love a cake with a pound of frosting on top, especially when I'm enjoying it with a cup of tea. I do, however, love a subtly sweet cake that accompanies a cup of tea like they were made for each other. This is one of those recipes. The lemon zest in this cake, paired with the almond flour and extract, makes for a match made in heaven. I can't even tell you how amazing your home will smell whilst you are mixing this cake together and especially when it's in the oven baking. It's quick and easy to pull together and is also great for sharing with friends and neighbors.

I hope you'll get a chance to try this recipe...

and come back tomorrow for another tea time recipe!

♥

Almond Tea Cake

1 cup sugar

zest of 1 lemon

1 cup plus 1 tbsp. flour

1/2 cup almond flour

2 tsp. baking powder

pinch of salt

1/2 cup Greek yogurt

3 eggs

1/2 tsp. vanilla extract

1/4 tsp. almond extract

1/3 cup sunflower oil

3 tbsp. melted butter

In a large mixing bowl, combine the sugar and lemon zest. Using your fingers, rub the two ingredients together until it smells lemony, fresh and delightful. Add the flour, almond flour, baking powder and salt. Mix well with a wooden spoon.

In a separate bowl, combine the yogurt, eggs, vanilla and almond extract. Whisk until completely combined and smooth. Add this mixture to the dry ingredients. Mix just until combined with a wooden spoon. Gently fold in the sunflower oil and melted butter.

Pour the batter into a prepared 8-inch round cake pan. Bake at 350*F for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for about 5-10 minutes before turning out onto a cooling rack. Cook completely.

Just before serving, dust with a light sprinkling of powdered sugar. 

Enjoy a slice of this lemony, almond cake with a hot cup of your favorite tea!