This Paleo Raspberry Lemonade screams summer and if I could, I’d make it the perfect summer cocktail by adding cucumber vodka. But, it is frowned upon in our society to drink alcohol when pregnant… So instead, I am going to be sipping it out of a fancy glass and pretend I’m getting a buzz.
Memorial Day weekend is just a few days away which means summer is officially here! I will be sharing a big round up of recipes that will make for the perfect Memorial Day cookout later this week so stay tuned for that!
It just hit me that I didn’t change out the recipe of the month on my website homepage! Seriously you guys, pregnancy brain is legit and some days I am good and other days I can’t seem to remember a thing. Oh well. It’s almost June so I am going to keep the Single Serve Chocolate Protein Cake up for now and bring you a new recipe of the month in June. I promise!
Check out these other popular recipes from the last few months!
- Cookies and Cream Protein Bites
- Better Than Mom’s Oatmeal Peanut Butter Bars
- Paleo Chicken Strips
- Vanilla Coconut Collagen Matcha Tea Latte
- Fresh Brussel Sprout Salad
- Chicken and Vegetable Pasta in a Creamy Tomato Sauce
Consuming alcohol can be a huge road block when it comes to reaching your health goals. Most drinks are loaded with processed sugars and a ton of unusable calories. This holiday weekend and summer, aim to make your cocktail choices just a little bit better by making a homemade drink or limiting your alcohol content. This Paleo Raspberry Lemonade is a great mocktail, but would be a great option for a healthier alcohol beverage too!
- 12 ounces fresh raspberries
- 1 cup fresh squeezed lemon juice
- ¾ cup honey (add 1 full cup if you like your lemonade on the sweeter side)
- ½ cup plus 1 cup cold water
- 2 cans Lemon La Croix water
- Place the raspberries in a food processor and pulse until smooth, about 1-2 minutes. Pour the puree through a mesh strainer in a large pot to drain the seeds.
- Add the lemon juice, ½ cup of water and honey to the pot with the raspberry puree and place on the stove over high heat. Bring to a boil stirring occasionally.
- Remove the pot from the stove and let fully cool. Place in the refrigerator to speed up the cooling process, about 30 minutes - 1 hour.
- Add the Lemon La Crouix water and additional 1 cup water. Stir.
- Enjoy over ice!