We’re experiencing an early summer in Ohio and higher than normal temperatures. We love to sit on the front porch of our Victorian home and sip a cool drink while reading a book. I adapted this recipe for lemonade from healtheating.sfgate.com and food.com
Since I have to watch my sugar intake, I use Stevia as much as possible. Stevia is marketed by a variety of companies so it’s important to test the sweetness level of your brand. Start with less and add more as desired. Of course, you can substitute sugar for the Stevia, but I think using Stevia makes for a healthier product.
Things You Will Need
– 7 or 8 medium to large-sized lemons or about 10 ounces of lemon juice
– Dishcloth or paper towels
– Cutting board
– Sharp knife
– Citrus press, reamer or strong hands
– 1 or 2-cup measuring cup
– Large pitcher (64 ounces)
– Large mixing spoon
– Stevia, either as a powdered extract or liquid concentrate (I use individual packets)
- Rinse the lemons with warm water. Pat them dry with a dishcloth or paper towel.
- If the lemons are not stored at room temperature, place them in a microwave and heat them on high for 20 seconds. Remove lemons from microwave and allow to cool slightly. If the lemons are stored at room temperature, skip this step.
- Roll each lemon on the counter with your flattened palm. Slice the lemon in half with a sharp knife.
- Place one of the lemon sections into a citrus press or reamer, with the cut side down. Use the press to squeeze lemon juice into a measuring cup or squeeze the lemon onto the reamer using a side to side motion. Discard the seeds and put the lemon peel aside. Repeat until all lemons are squeezed. You may reserve a lemon and slice it into thin pieces to use as garnish with each serving.
- Make sure to add the pulp of the lemons to the water mixture.
- Pour 2 quarts of water into a large pitcher. Add the lemon juice from the measuring cup. Mix well with large spoon.
- Measure stevia and place it into the pitcher. I use prepared stevia packets. I generally use one packet of stevia per cup of water, but I like my lemonade on the sweet side. Start with 2 teaspoons of powdered stevia extract or liquid concentrate for 64 ounces of lemonade.
- Take the reamed lemon peels and slice them into quarters and add them to the lemonade mixture.
- Chill the lemonade for at least 2 hours. Serve over ice.
Note: I generally use 1 lemon for each cup of water.
Frugal Lemon Water
After I’ve drank all of the lemonade, I reuse the lemon peel pieces and make lemon water. Add 64 ounces of warm water to the lemon pieces, stir, and chill.
It’s healthy, and I get to use the lemons twice. If you want to make it a little more flavorful, add additional lemon slices.
1-8 ounce glass of lemonade made with stevia has 5 total grams of carbohydrates.
1- 8 ounce glass of lemonade made with sugar has as much as 25 grams of sugar.