Strawberry Mint Lemonade
Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation
| Serving Size | ¼ recipe |
| Calories | 160 |
| Calories from Fat | 5 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 15 mg |
| Total Carbohydrate | 67 g |
| Dietary Fiber | 6 g |
| Sugars | 9 g |
| Proteins | 2 g |
| Vitamin A | 25% DV |
| Vitamin C | 200% DV |
| Calcium | 10% DV |
| Iron | 10% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
| Servings | 4 |
| Preparation Time | 20 minutes |
Cups of Fruits and Vegetables Per Person: 2.0
| Ingredients | Measures |
|---|
| Water | 4 cups |
| Sugar substitute | 1 cup |
| Fresh mint leaves, lightly packed | 4 cups |
| Strawberry hulled, halved | 1 quart |
| Lemon juice, fresh squeezed | 1 cup |
- Directions
- Place 2 cups water, sugar, and mint in a small saucepan. Bring to a boil and simmer for 10 minutes.
- Strain into a blender; discard mint.
- Thinly slice 1 cup of strawberries and set aside.
- Add ½ of the remaining strawberries to a blender and blend until smooth; pour into 2 quart pitcher.
- Stir in sliced strawberries and remaining water. Add sugar to taste if needed, stirring until dissolved.
- Cover and chill until serving.
Fruit: 1; Vegetables: 0; Meat: 0; Milk: 0; Fat: 0; Carbs: 1; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. Exchanges are rounded up or down to equal whole numbers.
Therefore, partial exchanges are not included.
Ida Rodriguez for Melissa’s Variety Produce
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