Low Carb Pink Berry Lemonade

Low Carb Pink Berry Lemonade

Refreshing Ice Cold Strawberry Lemonade Nothing says refreshing “stress eraser” like a nice cold glass of real lemonade. It's reminiscent of settling down on a lazy summer afternoon, with a good book on the back porch swing. Nothing artificial, just simple homemade enjoyment.

This lemonade is incredibly delicious and truly versatile; you can make it in a “concentrated” form from either fresh or frozen strawberries or raspberries or use a blend of the two. Make the drinks as strong or as “lightly” flavored as you please. Also makes a delightful “punch” base, or snow cone syrup. Recipe may be doubled or tripled. Keeps in the fridge for a day or two and for extended use, simply freeze flat in a zip-lock bag to whip out and break up in a glass as needed. Just add cold water and enjoy!

Ingredients

Optional

  • Several slices fresh lemons and/or berries

Directions

Cook’s Tip: Heating the berries with the Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber deepens and intensifies the flavor profile of this pink berry lemonade. However, with that said, this step may be omitted and berries, sweetener and water placed in blender to puree, if desired.

In medium saucepan or large microwave safe bowl, place berries, Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber sweetener and water.
Heat to boiling, stir and remove from heat. Add Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber, stir, cover and let sit for 5 minutes. Whisk until well blended, strain or remove pulp if you want to, otherwise simply freeze concentrate and lemon juice for a few minutes to chill. For regular lemonade, add 3 tablespoons of concentrate to each glass of cold water/ice cubes, and stir.

Garnish with fresh lemon slices and/or fresh berries if desired. Keeps fresh for a day, chilled. See freezing note below for much longer preservation. May be made as strong or light as wanted. Simply add more water or more syrup concentrate to adjust strength of lemonade. Makes about 40 tablespoons; less than ½ net carb per 2 tablespoons.
Freezing:

Very easy to freeze; simply place into zip lock bag and lay flat in freezer. For the above recipe, use a medium/large size zip lock bag. Break off as needed for single glass use or remove whole bag, defrost and place in large pitcher. Add ice water, ice cubes and enjoy. Freezes well for up to 4 months.
low carb lemonade
Variations:

*Use sparkling mineral water in place of regular tap water.

*Use limes in place of lemons or in addition to lemons.

*Garnish with mint.

*Make concentrated “pink lemonade ice cubes” , freeze and stir into cold water.

*Use Chardonnay wine in place of water for a pink lemonade punch or refreshing Sangria/cocktail type drink. Garnish with limes.
*Add 1 teaspoon of orange extract to concentrate mix for orange punch/Sangria type drink bases.

*Add one sliced and peeled peach to concentrate before heating for a peachy pink lemonade.

*For snow cones, drizzle concentrated syrup mix recipe undiluted onto shaved ice.

*This recipe yields a deep berry flavor with lemon. If a more lemony “tang” is desired, add additional lemon juice/ sweetener, a tablespoon-full at a time, for personal taste preferences.
No comments yet.

Leave a Reply