Kid Approved & Diabetic Friendly

Low Sugar Lemonade

A couple of months ago, we had a lemonade stand for the first time with our boys. It was so much fun for all of us!

I’ll be honest and say that we sold store-bought lemonade and cookies for it, as it wasn’t about the food as much as it was about the experience, for us.

I did, however, want us all to be able to have some lemonade and that is when I went on a search for a lemonade recipe that wasn’t packed with sugar, so that C could have some as well.

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That is when I stumbled upon this wonderful recipe. What sets this lemonade apart from most recipes, is that it pulls the natural sweetness from the lemons so that you don’t have to add a bunch of sugar. The original recipe calls for sugar, but I used Truvia Baking Blend and it turned out great! Here’s how you make it:

Low Sugar Lemonade Collage-1.1

Start with 6 large lemons (use more if your lemons are small) and scrub them well to remove any dirt. The lemon zest is an important part of this recipe so this step is important.

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Peel off the zest of the washed lemons using a vegetable peeler, and try to avoid the white pith which has a bitter taste. When I was done, I ended up with a little more than 1 cup of lemon zest.

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Put the lemon zest strips in a small saucepan along with 6 cups of water and ½ cup Truvia Baking Blend.

Bring to a low boil and cook, covered, on medium-low for approximately 2 hours. During this time the water will be infused with the natural sweetness from the lemon zest and the water will be tinted yellow. Allow the syrup mixture to cool to room temperature.

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Once the syrup mixture has cooled, pour the lemon syrup into canning jars. This mixture will produce several batches of lemonade, so you can refrigerate the extras.

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Juice the 6 lemons to use for the lemonade.

To make the lemonade, mix together 2 cups of the lemon syrup (more or less depending on personal preference), juice from the 6 lemons, and 6 cups of water. Give it a good stir and it’s ready to serve!

*FYI…this is a tangier/sour lemonade vs. a sweet lemonade. However, my entire family of 4 (with very different palates) loved it!

Low Sugar Lemonade

Serving Size: 8 oz.

Low Sugar Lemonade

Recipe adapted from aliciainwonderlandblog.com..

Ingredients

    For the Syrup:
  • Zest of 6 large lemons
  • 6 cups water
  • ½ cup Truvia Baking Blend
  • For the Lemonade:
  • 2 cups of the lemon syrup (more or less depending on personal preference)
  • Juice from the 6 lemons
  • 6 cups of cold water

Instructions

    For the Syrup:
  1. Start with 6 large lemons (use more if your lemons are small) and scrub them well to remove any dirt. The lemon zest is an important part of this recipe so this step is important.
  2. Peel off the zest of the washed lemons using a vegetable peeler, and trying to avoid the white pith which has a bitter taste. I ended up with about 1 cup of lemon zest.
  3. Put the lemon zest strips in a small saucepan along with 6 cups of water and ½ cup Truvia Baking Blend.
  4. Bring to a low boil and cooked, covered, on medium-low for approximately 2 hours. During this time the water will be infused with the natural sweetness from the lemon zest and the water will be tinted yellow.
  5. Allow the syrup mixture to cool to room temperature.
  6. Once the syrup mixture has cooled, pour the lemon syrup into a large canning jar. This mixture will produce several batches of lemonade, so you can refrigerate extras.
  7. For the Lemonade:
  8. Juice the 6 lemons to use for the lemonade.
  9. To make the lemonade, mix together 2 cups of the lemon syrup (more or less depending on personal preference), juice from the 6 lemons, and 6 cups of water. Give it a good stir and it’s ready to serve!
  10. To use the remainder of the lemon syrup, you will need the juice from 6 lemons for each batch of lemonade.

Notes

The carb count on this was a little more difficult to calculate just because the amount of lemon juice will vary depending on the size of the lemons, and also because the amount of lemon syrup used will vary based on personal preference. This is what I came up with:

-1 batch of lemonade made about 8 cups.

-6 lemons produced about 1 cup of fresh lemon juice, equaling approximately 21 carbs.

-1 cup of lemonade= 2.625 carbs.

I rounded up and bolused 3 CARBS to account for the lemon zest that made up the lemon syrup.

http://fingerprickingood.com/2013/08/23/low-sugar-lemonade/

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