Frozen Raspberry Lemonade

Dessert
Written By Brittyn Coleman, MS, RDN/LD

Ingredients

  • 1 Lemon

  • 1/2 cup Coconut Water

  • 3/4 cup Frozen Raspberries

  • 3 tbsps Raw Honey

  • 16 Ice Cubes

Directions

  1. Zest the lemon(s) and set the zest aside. Remove the peel, quarter the lemon(s), and discard the seeds.

  2. Add the lemon and lemon zest to a blender along with the coconut water, frozen raspberries, honey, and ice cubes.

  3. Blend until well combined. Divide evenly between glasses and enjoy!

Notes

  • Leftovers: Best enjoyed immediately.

  • Serving Size: One serving is approximately 1 1/2 cups.

  • Make it Vegan: Use maple syrup.

  • Additional Toppings: Top with extra raspberries and/or mint.

  • Ice Measurement: The number of ice cubes depends on the size of the ice cubes. This recipe used two cups of medium-sized ice cubes for two servings.

Nutrition Facts

Makes 2 Servings

Nutrients per serving: Calories: 136 | Protein: 1 gram | Fiber: 2 grams | Carbohydrates: 36 grams | Fat: 0 grams | Sugar: 30 grams

Brittyn Coleman, MS, RDN/LD https://www.autismdietitian.com
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