Loved Up Lemonade Low Carb

Serves 4 – 6

Carb Status: ORANGE

Ingredients:

200ml freshly-squeezed lemon juice

300ml freshly-squeezed grapefruit juice

1/2 cup frozen raspberries

4-6 Tbl xylitol or honey*

60ml hot water

1L cold water

1 cup ice cubes

Reserved slices of lemon and grapefruit for serving

* A note on the sweeteners used here. The sweetness of this recipe really is a personal preference, so the quantities I have put here are merely a guideline. I quite like a combination of honey and xylitol, but use whatever you prefer. It depends a lot also on the type of grapefruits you get. The red ruby variety are much sweeter than the white variety so bear this in mind and adjust the sweetness to personal preference.

Method:

– Squeeze enough fresh lemons to make 200ml of lemon juice.

– Strain the juice through a sieve, then with a teaspoon pick out the seeds. Add the de-seeded pulp back into the lemon juice as this contains most of the fibre from the fruit and will help balance out the fructose in the juice.

– Do the same with the grapefruits until you have 300ml of grapefruit juice.

– Pick out the large seeds, and make sure to add back those little fruity jewels of flesh that make the grapefruit really work in this recipe.

– I’m lazy and just add the tiny grapefruit seeds, as you don’t even notice them when sipping on the lemonade. But if you’d prefer, leave the juice to stand for a few minutes. The little seeds will float right up to the top and you can scoop them off using a spoon.

– In the jug you plan to serve your lemonade in, add the xylitol and/or honey. Pour over the 60ml (1/4 cup) of hot water, and using a wooden spoon stir vigourously to help dissolve the sweetener.

– Once the sweetener is completely dissolved add your cold water, fruit juices, a good handful of ice blocks, lemon & grapefruit slices and frozen raspberries. Stirring thoroughly to combine everything.

#banting #lemon #grapefruit #raspberries #xylitol #honey