By Kristin Massey
If it’s after 5:00, be bold and add a shot of your favorite vodka or rum. I discovered this summer refresher on a recent trip to the spa at The Biltmore Santa Barbara.
SANTA BARBARA FROZEN RASPBERRY LEMONADE
2 cups fresh raspberries
2 tablespoons pure maple syrup
2 tablespoons spoonable Stevia sweetener, like Truvia® brand
1 teaspoon lemon juice
Cook ingredients over medium heat in a saucepan, stirring constantly until the raspberries break down, about 6-8 minutes. Remove from heat and let cool enough to pour into a gelato tray, ice cube tray or any freezer safe container with a flat bottom. Freeze the puree until just solid.
To create the frozen lemonade
In a blender container, combine 1 cup freshly squeezed lemon juice, 2 cups ice water, 4-6 ice cubes, and 4-8 tablespoons spoonable Stevia, to taste. Add the frozen raspberry puree and process until smooth. Pour into 4 stemmed glasses. Serve with mint leaves as a garnish, if desired.
For a single serving: combine ¼ cup frozen raspberry puree, ¼ cup lemon juice, ½ cup ice water, 1-2 ice cubes and 2-4 teaspoons spoonable Stevia, to taste. Makes 4 servings.
Raspberry puree may need to sit out of the freezer for a short time in order to thaw enough to scoop into a measuring cup.
Protein: 4.2%; Carbohydrate: 90.3%; Fat: 5.5%
Totals Per Serving
Protein: 0.9 grams
Carbohydrate: 20.5 grams
Fat: 0.5 grams
Cholesterol: 0 mg
Sodium: 5.3 mg