Bottled Homemade Lemonade
by Cat, July 2008 (Photo, right, from Wikimedia Commons)
- Includes: 1. Lemonade; 2. Variations: Pink Lemonade, Lavender-infused Lemonade; 3. Limeade;
- See also: 1. Kefir Lemonade; 2. Orangina;
Feel free to experiment with different citrus fruits; I give two examples here. Oranges and tangerines will require much less sugar; actually, I would recommend using half lemon or lime juice and half orange or tangerine juice, to get that nice citrus tang.
About stevia (see also Stevia, about): If you’ve never tried stevia before, this is a great way to give it a try. Stevia works best with fruit, especially with tart fruit. I actually prefer my lemonade made with stevia rather than sugar; with the added flavor of maple syrup, it is perfect. Soooo much better than frozen concentrate or commercially pasteurized and bottled versions. I do not recommend using the liquid stevia extract for these beverages. I recommend the Sweet Leaf brand of the extract powder (not the kind that is cut with inulin or dextrose).
These recipes each make 1 quart.
Lemonade
Ingredients & Equipment:
- 4 – 6 lemons, Organic (to make ⅔ cup juice, or more, to taste)
- ¼ tsp stevia extract powder *
- 3 cups filtered water
- 2 – 3 Tbsp raw honey or maple syrup
- citrus juicer (by hand)
- long-handled spoon
- quart jar or pitcher with lid
* NOTE: I do not recommend using dark liquid stevia extract, as it adds a dark murky color to the final beverage; however, it tastes great. If you do choose to use it, add 1 tsp.
I use Sweet Leaf brand stevia extract powder, the kind that is not cut with inulin or dextrose.
Method:
- Juice lemons to make ⅔ cup of juice (or more, to taste).
- Stir in stevia until it dissolves. Let sit 5 minutes.
- Add water and honey/maple syrup to desired sweetness, and stir well.
- Chill in refrigerator and serve over ice.
Lemonade Variations:
Pink Lemonade
- Stir in a bit of pure cranberry, pomegranate or cherry juice, until desired color is reached.
Lavender-Infused Lemonade
Recipe adapted from “Edible Missoula” magazine, Summer 2008 issue.
- Ingredients as above, plus ⅓ cup lavender (blossoms); use honey rather than maple syrup.
- Juice lemons to make ⅔ cup of juice; stir in stevia, and let rest while you make the lavender infusion.
- Pour 1 ⅓ cup boiling filtered water over lavender. Let steep 30 minutes, then strain into a pitcher. Add honey and stir thoroughly.
- Add lemon juice and remaining 1 ⅔ cups cold filtered water to the lavender infusion. Stir. Chill in refrigerator at least 1 hour before serving.
Limeade
Ingredients & Equipment:
- 6 – 10 limes, Organic, to make 1 cup juice (or more, to taste)
- ½ tsp stevia extract powder *
- 3 cups filtered water
- 3 – 4 Tbsp raw honey or maple syrup
- citrus juicer (by hand)
- long-handled spoon
- quart jar or pitcher with lid
* NOTE: I do not recommend using dark liquid stevia extract, as it adds a dark murky color to the final beverage; however, it tastes great. If you do choose to use it, add 1 ½ tsp.
I use Sweet Leaf brand stevia extract powder, the kind that is not cut with inulin or dextrose.
Method:
- Juice limes to make 1 cup of juice.
- Stir in stevia until it dissolves. Let sit 5 minutes.
- Add water and honey/maple syrup and stir well.
- Chill in refrigerator and serve over ice.
