i know what you’re thinking- brown sugar lemonade? why wouldn’t you just use white sugar? well, when you don’t have white sugar in your pantry
because you used it all, improvisation is key. after a horrible tasting lemonade made with regular brown sugar, i first tested with a mixture of light brown sugar (turbinado) and the remaining white sugar, it tasted absolutely delicious. then i tried just using light brown sugar, and believe it or not, the result was just as incredible. this lemonade is extremely sour with a light sweetness, and i prefer mixing it with lots of ice for a maximum “it’s still summer” feeling. i hope you enjoy!
you will need:
light brown sugar
- in a cup, stir together the light brown sugar and boiling water. i like to eyeball it, but i usually add a ton of brown sugar considering that you’re using two lemons. you’re looking for a concentrated syrup here.
- in another cup, squeeze out two lemons, i like to roll and microwave them for about 10-15 seconds to get as much juice from the lemons as possible. make sure to get out any seeds! i also like to squeeze, then use the juicer to get maximum juice.
- once the syrup has cooled down, pour the juice and syrup together and mix thoroughly. this is your lemonade concentrate- add as much water as you want to the liquid and stir together. don’t forget to add a ton of ice!
hello! i’ve never been a big fan of peanut butter and jelly, but I read this recipe from buzzfeed for an almond butter and strawberry smoothie and thought it sounded delicious! i experimented, and due to lack of ingredients, i tinkered it a bit, and i think it’s a perfect mix of fruity and nutty.
you will need:
4 large strawberries (hulled and chopped, optional)
2 tbsp almond butter
2 tbsp low-fat vanilla yogurt
3 chunks of frozen banana
- blend all ingredients using a high-powered blender until smooth.