Sugar-free Raspberry Lemonade
Equipment
- Food Processor
- Fine mesh sieve
Servings: 4
Ingredients
- 1 ⅓ cup/ 160 g raspberries, fresh or frozen
- 2 ⅔ cups / 650 ml water, see notes
- ⅔ cup / 160 ml lemon juice, freshly squeezed (from about 3-4 lemons)
- ½ cup / 120 ml orange juice, freshly squeezed (from 1 orange), optional
- 3-4 tablespoon honey , or 1 teaspoon stevia powder or 4-5 tablespoon xylitol/ erythritol
Instructions
- In a medium saucepan combine raspberries and 1 cup of the water. Warm them up over medium heat. Mix from time to time until the mixture just starts simmering.
- Remove the raspberries from the stove and transfer to a food processor (let cool down a bit, if needed). Puree for 30 seconds until smooth.
- Pass the mixture through a fine mesh sieve into a pitcher to remove the seeds. This step is optional but highly recommended.
- Add honey, xylitol or stevia and stir continuously until dissolved.
- Add the lemon juice to the raspberry mixture. Add also the orange juice, uf using. Fill in the pitcher with the remaining water.
- Optionally add few mint or basic leaves and few slices of fresh lemon
- Serve over ice.
Notes
- If you use orange juice you may need a bit less water and less sweetener.
- For sparkling lemonade use carbonated water instead of regular.
- The quantity of the sweetener depends very much on the type of lemons and how sweet you like your lemonade. You may need to add even more than the indicated quantities.
- Be careful with the quantity of stevia powder if you are using it for the first time. Different brands might have different concentration of sweetness.
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