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Recipe from Simpler Savory

The recipe

Low Carb Strawberry Lemonade

Prep
15 min
Cook
0 min
Total
15 min
Servings
8 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 8 servings.

calories
15

2× the original author values. Recipe yield: 8 servings.

calories
30

3× the original author values. Recipe yield: 8 servings.

calories
45
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2 cups strawberries — hulled; heaping cups of ripe berries
  • 2 tablespoons powdered allulose — or preferred low-carb powdered sweetener
  • 1 teaspoon lemon zest — optional, for extra citrus aroma
  • 1 cup fresh lemon juice — from about 6–8 medium lemons
  • 4 cups cold water — or use 3 cups water + sparkling to top
  • 1⁄8 teaspoon fine sea salt — just a pinch to brighten flavors
  • 1⁄4 cup powdered allulose — to taste; or erythritol/monk fruit blend or liquid stevia
  • 3 cups ice — add to glasses for best flavor
  • 2 cups sparkling water — optional; add just before serving for fizz
  • 1 cup strawberry slices — for garnish, optional
  • 1 lemon — thinly sliced into wheels, for garnish
  • 6 leaves fresh mint or basil — optional, lightly torn

Instructions

  1. Add hulled strawberries to a blender with 2 tablespoons powdered allulose and optional lemon zest; blend until completely smooth and glossy.
  2. For a silky texture, press the purée through a fine-mesh strainer to remove seeds.
  3. Roll lemons to loosen, then juice to yield about 1 cup. If using zest, whisk it into the juice and let infuse 1 minute.
  4. In a large chilled pitcher, stir together lemon juice, strawberry purée, 4 cups cold water, and a pinch of fine sea salt.
  5. Add additional sweetener a tablespoon at a time, stirring until fully dissolved. Adjust until tart first, then gently sweet.
  6. If using sparkling water, top individual glasses just before serving to preserve fizz.
  7. Add ice to serving glasses (not the pitcher) to avoid excess dilution, especially outdoors.
  8. If color is pale, blend 1–2 extra strawberries with a splash of lemonade and stir back in for a deeper pink.
  9. Taste and adjust with a splash more lemon for zip or a touch more sweetener if berries were very tart.
  10. Slip in lemon wheels, strawberry slices, and optional mint or basil; pour over ice and serve immediately.
  11. Ensure sweetener is fully dissolved before serving to avoid crystals settling on the bottom.

Notes

Store in a sealed pitcher or jar in the refrigerator for up to 3 days. Keep ice out of the pitcher to prevent dilution. If your sweetener crystallizes after chilling, stir vigorously or whisk briefly to dissolve. For make-ahead, refrigerate the strawberry purée and lemon juice with sweetener as a concentrate, then add cold or sparkling water just before serving.

Source: https://simplersavory.com/low-carb-strawberry-lemonade/