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Everybody knows how to make traditional lemonade from fresh lemons, water, sweetener and ice. But how about trying something different? Yesterday, I made a perfect summer berry lemonade that was almost zero-carb and still had an amazing taste using just natural ingredients — no artificial sweeteners and no colourings.

The simple rule is to use frozen berries. Using fresh berries wouldn't release as much juice and unless you squeeze them, your lemonade would taste dull. Try this simple way to save extra carbs and great even for those that are calorie-conscious! :-)

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Note: The nutritional values in this recipe are estimated, as some of the ingredients are not fully used and are discarded.

0 days, 0 hours, 10 minutes Hands-on 5 minutes Overall 15 minutes Serving size 1 cup Allergy information for Sugar-Free Summer Iced Berry Limeade ✔ Gluten free ✔ Dairy free ✔ Egg free ✔ Nut free ✔ Nightshade free ✔ Pork free ✔ Avocado free ✔ Coconut free ✔ Fish free ✔ Shellfish free Pescatarian Low FODMAP Vegetarian Vegan Print Recipe Download Recipe

Nutritional values (per serving, 1 cup)

Net carbs 1.7 grams Protein 0.1 grams Fat 0 grams Calories 7 kcal Calories from carbs 95%, protein 4%, fat 1% Total carbs 1.8 grams Fiber 0.1 grams Sugars 0.8 grams Saturated fat 0 grams Sodium 10 mg ( 0 % RDA ) Magnesium 4 mg ( 1 % RDA ) Potassium 24 mg ( 1 % EMR )

Ingredients (makes about 5 cups) 1 cup mixed frozen berries (150 g/ 5.3 oz)

1 lime or lemon, juiced (4 tbsp)

1 cup fresh mint

15-20 drops liquid Stevia extract or other healthy low-carb sweetener from this list

4 cups of water, still or sparkling (960 ml)

ice cubes to taste

Optional: lime or leon slices

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Martina Slajerova Creator of KetoDietApp.com I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight. That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food. More posts by Martina Slajerova Martina Slajerova