Source: Kimberly Snyder Category: Vegan Beverages
Prep Time: 10 min Cook Time: 0 min Total Time: 10 min Serves 6
About this recipe
I was never a big fan of lemonade, until I tried this one. It has a perfect balance of sour and sweet, and basil adds just a bit of refreshing flavor. Turmeric gives it a bright yellow color and powerful anti-inflammatory properties. Great for a hot summer day or in tropical climate.
6 cups filtered water
4 lemons, de-seeded and peel cut off (can include the white pith, which has vitamin C)
Coconut nectar, stevia to taste (start with around 1/4 cup of coconut nectar and some stevia, then adjust to taste) (I use Coconut Secret Raw Coconut Nectar and NOW Foods BetterStevia Liquid)
1/2 tsp. turmeric powder (I use Organic Turmeric Root Powder (2lb) by Anthony's)
Pinch of black pepper
Pinch of maca (I use Healthworks Maca Powder Peruvian Raw Organic)
1/2 cup basil leaves
1. Prepare the ingredients.
2. Place all ingredients except basil in a blender and blend on high for 45 seconds. The mixture may foam and expand, so it's good to have a kitchen towel handy.
3. Strain mixture to remove any pulp.
4. Add to a BPA-free or glass container, stir in basil, and set in the fridge to chill.