This is not your mama’s lemonade! Because a whole lemon blended with water is the base, this tart-sweet drink retains all of the nutrients available in the lemon peel. Serve this spirulina- and matcha-infused beverage over ice, or blend with extra ice to make frozen lemonade. And make sure you use an organic lemon, as conventional lemons are often sprayed heavily with pesticides.
Mermaid Lemonade (aka Iced Green Matcha and Spirulina Lemonade)
Ingredients
- 1 organic lemon
- 4 cups water, plus more if desired
- 1 Tbsp unsweetened greens powder
- 1/2 tsp matcha green tea powder
- 2 tsp maple syrup, plus more to taste if desired
- 1/4 tsp (2 capsules) spirulina, blue if desired
- 1/4 cup ice cubes, plus a handful to serve
Nutrition
Per serving:
- calories86
- protein3g
- fat1g
- carbs24g
- sugar7g
- fiber1g
- sodium25mg
Directions
01
Wash lemon to remove any wax on peel. Slice in half and add to high-speed blender. Add water. Blend on low to start, gradually increasing speed. Blend for about 15 to 30 seconds, until lemon is completely liquefied.
02
Set fine mesh strainer over medium or large bowl. Pour lemon juice over strainer, using a spoon to press all the juice through the mesh. Scrape extra juice and foam from bottom of strainer into bowl as needed. Discard pulp.
03
Pour strained lemon juice back into blender. Add greens powder, matcha powder, maple syrup, spirulina and ice. Blend until frothy and smooth. Taste and adjust: if itu2019s too tart for you (and itu2019s meant to be quite tart), add more maple syrup to sweeten and more water to dilute to your liking. Blend again as needed.
04
Serve over ice and enjoy!
Renee Byrd
Renee Byrd is a blogger, photographer and recipe developer based in Virginia. She’s also a professional yoga teacher, mindfulness educator and wellness expert. @willfrolicforfood
READ THIS NEXT
SEE MORE »
Strawberry Carpaccio
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Greek Turkey Burger Bites
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
Italian Portobello Mushroom Burger with Artichoke Tapenade
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Asian Shrimp Burger with Bean Sprout Slaw and Fresh Mango
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.