Lavender & Mint Lemonade Low Carb

Carb Status: ORANGE

Ingredients:

3 litres of water (1 L boiling water)

1/2 cup xylitol, stevia or honey – whatever is your preference

600ml freshly-squeezed lemon juice

1 big handful of fresh mint (about 10 sprigs… I do have big hands OK)

1 big handful of fresh lavender heads (I pick the stems just above where they start to go woody, a few leaves are fine too)

2 lemons sliced, for decoration

Method:

– If you have a lemon tree try and pick your lemons as close to making the lemonade as possible, as this is when they’re at their juiciest. Otherwise shop bought is fine, just make sure to get unwaxed and still give them a good wash.

– Boil the kettle, and in a large jug measure out your preferred sweetener.

– Pour 1 litre of boiling water over the xylitol or honey and stir to dissolve it thoroughly. Leave it to cool.

– Next get on with squeezing your lemons, straining the juice through a sieve to make sure no pips sneak in.

– In a large jug combine 2 litres of cold water, the 1 litre of sweetened boiling water that’s now cooled, and the lemon juice. Stirring till well combined.

– In a large jug or bottles if you plan to store it over night, assemble the mint, lavender and lemon slices. Then pour over your lemonade. Refrigerate well before serving, or if time is pressed, serve straight away over ice.

Aaaaaaah. The refreshing tang and fragrance of Spring in a glass…

#banting #lavender #mint #lemonade #drankies