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Honey basil lemonade--a recipe

Wednesday, January 22, 2020

When it comes to lemonade, it's kind of a staple in our house. Whenever I go grocery shopping, I tend to run over the list of what we actually need verbally and then ask my husband, "is there anything else I can get for you?" to which he usually replies, "lemonade." I generally don't drink prepackaged lemonade unless it's made from real lemons as I'm not a fan of artificial lemon flavor but it makes my husband happy so I usually oblige.

Lately though, my husband has been ready to give up on a lot of the junk he eats and I think it might have to do with the fact that I'm adopting a healthier lifestyle. Fine by me, as I'm completely off nearly all forms of sweeteners until my time with 30/10 is up, but this plays into my plan to keep the weight off. I intend to have my whole family eating healthier, whole foods when I'm done and over the next few months that I'll be on a restricted plan I'm making slow changes to their diet so they'll eventually match mine. Lemonade is a start.

I'll be honest, this was very tempting for me to not pour a glass for myself and lately I haven't been tempted! This has so many wonderful ingredients that I don't see how you can't fall in love with it.

What you'll need:

2-whole large lemons (small is fine as well, as long as you have enough to equal one whole cup of juice/pulp)
1/4 cup raw, unfiltered honey (agave nectar also works if you are vegan!)
fresh basil
a blender (I use a Vitamix)
a pitcher

Lemons---I absolutely love lemons! The stronger and more lemony the flavor the better. I won't eat most pound cakes because there isn't enough lemon flavor. When I was pregnant with my oldest I had a bit of a meltdown when I craved a lemon-meringue pie and couldn't get egg whites to whip properly. When I was pregnant with my youngest there was a time when my husband came home and I had served lemon dijon chicken, lemon mashed potatoes with a lemon vinaigrette, and again a lemon meringue pie for dinner. If I haven't raved enough about my love for the fruit, I could do another blog entirely about the health benefits of them--from their high fiber and vitamin C content to their supporting healthy hearts and weight management. There's even evidence that they reduce risks of cancer and boost metabolism.

Basil---Basil is another favorite of mine. I love it with Strawberries, I love it with fresh tomatoes, I'll find a hundred recipes and find ways to add basil to it. It's an excellent source of vitamins and can be extracted into an oil that can help heal cuts as well. It's a shame that I'm not good as growing my own, because I spend a lot of money on the herb.

Honey--I can't stress enough the preference for raw honey here. It's more nutritious, according to healthline, and free from any hidden sweeteners that may be added.

So lets get started. First peel the lemons. I won't lie, it isn't easy. If you want to juice the lemons, fine, but you won't get as much fiber (also, you'll need more lemons. Make sure that you have enough lemons to equal one cup of juice). What I did was use a knife to cut small V shapes into the skin and peeled from there. Get as much of the stringy parts off as possible while you do so. Then cut the lemons in half and check for seeds to remove. Put the lemons in the blender and blend until you have a nice pulp. Then add ten basil leaves and the honey and blend again. Add to the pitcher with five cups of water and stir. Add some shredded basil leaves for garnish if you wish, and serve. Enjoy!

(I apologize for my lack of pictures. Spark people is giving me an error every time I try to upload them.)

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    Thanks for the recipe
    362 days ago
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