Pink Spring Lemonade

Few days a go, I told you to keep those lemons away from your beautiful face, today I’ll show you what to make with them instead: Pink Spring Lemonade.

My beverage of choice, ninety percent of the time, is water. I don’t like fuzzy drinks or boxed juices that are usually filled with sugar, high fructose corn syrup, preservatives and caffeine. BUT, even I like to mix things up a little, when adding a lemon wedge to my bottle of water doesn’t seem to do the trick.

Traditionally, lemonade is made with sugar, or sugar syrup. Today’s recipe, however, is a much healthier option, as I will be substituting sugar with natural, zero calorie stevia drops. In addition to looking extra pretty, this pink lemonade also tastes amazing: it’s tangy and sweet, just like the classic lemonade, but you can sip on it totally guilt-free. It’s not only healthier, but it also tastes much better than the lemonade that’s made from that artificial powdered mix.

Pink Spring Lemonade

1.5 cups of fresh lemon juice (about 7-8 lemons)
1 cup of raspberries
7 cups of water
3-4 tsp stevia drops
lemon wedges and fresh rosemary for garnish

1. After juicing your lemons, pour the lemon juice into a big pitcher through a strainer.
2. Place your raspberries in a blender, adding a few ice cubes and blend until smooth.
3. Pour the raspberry mixture into the pitcher using a strainer to avoid getting pulp in your lemonade.
4. Add water and stevia drops and mix well with a wooden spoon. Stevia is much sweeter than regular sugar, so you only need a few drops. Serve over ice and garnish with some fresh rosemary and lemon wedges.

Pink Lemonade Recipe