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Recipe tags: 5 or less ingredients, Easy, Independence Day, No Cook, Picnic, Refrigerator

Beverages

Lemonade or Limeade Base

Recipe submitted by Davita dietitian Bonnie from Texas.

Portions: 10

Serving size: 3 ounces base plus 3 ounces water

Ingredients

• 2-1/2 cups water
• 1-1/4 cups sugar or Splenda® sugar substitute
• 1/2 teaspoon finely shredded lemon or lime peel
• 1-1/4 cups fresh lemon or lime juice
• ice cubes

Preparation

1. In a medium saucepan, stir water and sugar or sugar substitute over medium heat until sugar is dissolved. Remove from heat; cool 20 minutes. 
2. Add citrus peel and juice to sugar mixture. Pour into a jar or pitcher; cover and chill. Keeps for up to 3 days.
3. For each glass of lemonade/limeade, combine 3 ounces base and 3 ounces water in ice-filled glasses. Stir and sip slowly to enjoy.

Nutrients per serving

• Calories: 108
• Protein: 0 g
• Carbohydrate: 27 g
• Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 2 mg
• Potassium: 39 mg
• Phosphorus: 2 mg
• Calcium: 4 mg
• Fiber: 0.1 g

Renal and Renal Diabetic Food Choices

• 1/2 fruit, low potassium
• 1 high calorie

Carbohydrate Choices

• 2 

Helpful hints

• 3 ounces liquid is 6 tablespoons.
• Freeze lemonade base in ice cube trays and serve with beverage instead of ice to maintain flavor as the cubes melt.
• Base made with Splenda® instead of sugar has 20 calories and 5 grams carbohydrate. Count as 1/2 carbohydrate choice.

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