Have you ever tried fresh-pressed lemonade at farmers’ markets or festivals? My husband has been selling this recipe at our local farmers’ market for a decade, and now I’m sharing our recipe with you. I recommend fresh juice over bottled because the antioxidants are higher, but it will still taste good if that is all you can muster. Lemons reduce inflammation, balance your blood sugar and taste great with stevia. Avoid using lemon juice packed in plastic, as the acidity can pull toxins, such as bisphenol A, from the plastic into the juice.
1 lemon, sliced
4 cups water
Juice of 3 lemons (about 2⁄3 cup)
½ teaspoon liquid stevia
Pinch of ground turmeric (optional)
A pinch or 1/8 teaspoon unrefined pink salt
1 teaspoon electrolyte powder (a mix of magnesium, calcium and potassium is ideal)
1 cup ice cubes or 1 cup frozen blueberries
1. Add the lemon slices to a pitcher. Pour in the water, then add the lemon juice.
2. Add the stevia, turmeric and/or electrolyte (if using) and salt. Stir well, adding the ice just before serving.
3. If using frozen blueberries, place them in a blender, top with the lemonade and blend until smooth. You can also reduce the water by 2 cups and add 1 cup ice and 1 cup blueberries to create a blueberry lemonade slushie.
Makes 4 servings.