Raspberry basil lemonade
Raspberries give the drink berry flavor and a little fiber. Basil adds a fresh aroma, and erythritol keeps it sweet without regular sugar.
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Inventory: Blender
800
Servings: 2 (1 serving ≈ 278 gram)
Digestion time: 3 hour
Lightly crush the basil leaves (6 g) in a mortar or with your fingers so they release their aroma. Mix the lemon juice (40 g) with erythritol (10 g) until the sweetener dissolves.
Quickly crush the ice from water (100 g) in a blender and divide it between two glasses. Blend the raspberries (200 g) with the lemon syrup into a berry base.
Pour the raspberry base into the glasses, add the basil, and top with sparkling water (200 g). Stir gently and serve the lemonade right away, before the ice melts.
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