Summer is the most challenging time of the year for cutting carbs, especially with all the sweet seasonal fruits. The best way to avoid going over your carb limit by eating fruits is to stick with berries.
One of the many ways you can enjoy berries is in homemade lemonade, or in this case, lemonade / limeade :-) Apart from being low-carb, lemons also have a positive effect on blood sugar control. I personally don't use any sweeteners and don't mind the sour taste but that may be too much for most people so I included some Stevia and Erythritol (or you can simply use just one of them).
My recipe only uses the raspberries to infuse the lemonade and add flavour boost and colour. If you prefer a more raspberry-rich taste, you will love this Raspberry Limeade from Carolyn of All Day I Dream About Food. I made it for a BBQ last month and it was a hit!
Nutritional values (per serving)
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Macronutrient ratio: Calories from carbs (85.7%), protein (6.9%), fat (7.4%)
Ingredients (makes 8 servings)
- ¾ cup fresh lemon juice (3-4 lemons)
- ¾ cup fresh lime juice (4-5 limes)
- 1 cup raspberries (123 g / 4.3 oz) - you can try other berries too, blackberries work great!
- water, still or sparkling (2 litres + more still water for raspberry ice cubes)
- ¼ cup Erythritol or Swerve, powdered, or other healthy low-carb sweetener from this list (40 g / 1.4 oz)
- 30 or more drops Stevia extract
- mint for garnish
The main reason I use two sweeteners in most of my recipes is that a combination of more sweeteners mask the aftertaste / bitterness of some of them. Depending on you palate, you may need to use more or less sweetener.
- Make the berry ice cubes by placing the berries in an ice-cube tray and top with still water. Place in the freezer for at least 2 hours or until frozen.
- When the ice is ready, start juicing the lemons and limes (you can use just lemons or limes if you don't have both).
- Pour the juice into a large jug and add sparkling or still water. You can use more water if the taste is too strong for you.
- Add the stevia (I used Lemon drops from SweetLeaf) and powdered Erythritol. Make sure you use powdered Erythritol or Swerve - otherwise the crystals won't dissolve. Mix until well combined and no sweetener is on the bottom of the jug.
- Pour the lemonade in serving glasses and add the raspberry ice cubes.
Garnish with fresh mint and enjoy! Store up to 5 days in the fridge and add the raspberry ice cubes just before serving.
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