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After last year’s crop of fresh lemons, I made several batches of limoncello. Since the liquor requires only the peel of the lemon, I had a considerable amount of lemon juice left. I froze it in 1 cup quantities for lemonade. I used 6 teaspoons of stevia in my first batch of lemonade but find that, as I’ve reduced the amount of sugar/sweetener in my diet, I like my lemonade tangier.
Ingredients
- 1 cup of freshly juiced lemon juice (4-6 lemons)
- 3 teaspoons stevia (or more, to taste). I use SweetLeaf stevia. If you are using concentrate start with 1 teaspoon, taste, and adjust. It’s a lot easier to add sweetener than adjust once it’s too sweet.
- 6 cups of water
Directions
Combine ingredients in a pitcher, adjust sweetness with stevia, if necessary, chill and serve over ice.
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Welcome to Verda Vivo Cooks. My name is Daryl Warner Laux.
I have seen sooo many recipes with stevia, which is wonderful, but not all stevia tastes the same. The taste depends on how pure the particular stevia is –how it was extracted from the leaf. I think SweetLeaf stevia is the only one where in only pure water touches the leaves, which should mean that it has better quality, better health, and a better taste. Is this the brand you use? If not what brand you use? Given that taste can be different, why is it that when stevia is used in a recipe, a brand is rarely if ever mentioned?
Point taken. I use SweetLeaf stevia and updated the post to include the brand. Thanks for the comment! ~ Daryl