Sugar-Free Lemonade
Bright, tart, old-fashioned lemonade made with fresh lemons and a quick allulose syrup that stays dissolved in the fridge. It has about 2 g net carbs per glass.
Nutrition per serving
1 cup, over ice- Net carbs
- 2g
- Calories
- 16kcal
- Protein
- 0.1g
- Fat
- 0.1g
- Total carbs
- 26 g
- Fiber
- 0.1 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Strawberry lemonade: A cup of strawberries blended into the lemonade turns it rosy-pink and fruity, like the kind sold at summer fairs.
- Blend the strawberries with 1 cup of the cold water until completely smooth, then pour through a fine sieve into the pitcher, pressing on the pulp. Add the syrup, lemon juice and remaining water as directed.
Sparkling ginger lemonade: Fresh ginger steeped into the syrup and a fizzy top-up of sparkling water make a bright, spicy lemonade that is close to a homemade ginger ale.
- Simmer the ginger with the 1 cup of water, allulose and lemon zest for 5 minutes, then take it off the heat and steep 15 minutes. Strain and cool.
- Combine the ginger syrup and lemon juice and chill. Add the sparkling water just before serving so it stays fizzy.
- Nice to have (optional)
- Also add
- Nice to have (optional)
- Also add
- Nice to have (optional)
Estimated cost $3.44 for 4 servings ($0.86 each) · how we estimate
Instructions
-
Make a quick syrup: warm 1 cup of the water with the allulose and lemon zest in a small saucepan over medium heat, stirring, just until the sweetener dissolves, about 2 minutes. Let it cool for 10 minutes.
-
Meanwhile, roll the lemons firmly on the counter, halve and squeeze them, and strain out the seeds.
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In a pitcher, combine the syrup, lemon juice and the remaining 2 cups of cold water.
-
Taste and adjust: add a splash more water if it's too strong, or a little more sweetener if it's too sour.
-
Chill at least 1 hour, or pour over plenty of ice right away. Garnish with lemon slices and mint.
Tips for success
-
Allulose dissolves clear and stays dissolved when cold. Granulated erythritol tends to recrystallize in chilled drinks, so if that's what you have, use the powdered kind. - For pink lemonade, muddle 3 or 4 strawberries in the pitcher. For a fizzy version, swap the cold water for sparkling water just before serving.
- Want something lightly salted for a hot day or after a workout? Try the electrolyte limeade.
Nice to have, not needed
- A citrus reamer or press gets the most juice from each lemon — squeezing by hand over a sieve works too.
Storage & meal prepMeal-prep friendly
- Keeps 5 days in the fridge
- Doesn’t freeze well
Reheat: Serve cold over ice; stir before pouring.
Prep tip: Freeze some in an ice-cube tray so the last glass of the pitcher doesn't get watered down.
Refrigerate in a covered pitcher up to 5 days. Stir before serving.
Variations
2 variations, each with its own ingredients and macrosStrawberry lemonade
FlavorA cup of strawberries blended into the lemonade turns it rosy-pink and fruity, like the kind sold at summer fairs.
- + 1 cup strawberries
4.1 g net · 28 kcal · 0.4 g protein · 0.2 g fat · ≈$1.15 per serving (+2.1 g net carbs vs the original)
Sparkling ginger lemonade
FlavorFresh ginger steeped into the syrup and a fizzy top-up of sparkling water make a bright, spicy lemonade that is close to a homemade ginger ale.
- water → water
- + 1 piece fresh ginger
- + 2 cups sparkling water
2.6 g net · 19 kcal · 0.2 g protein · 0.1 g fat · ≈$1.03 per serving (+0.6 g net carbs vs the original)
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