This recipe makes about 12 cups of lemonade to freeze dry or about 2 1/2 cups of lemonade powder
Directions
- Cut both ends off each lemon and quarter them (do not peel)
- Add quartered lemons with peels on and water to a blender and blend until smooth
- Add the stevia or sugar and blend again
- Add parchment paper to your trays
- Pour the lemonade into your trays
- Add dividers if you are using them. (20 portions work great for this recipe each portion is about ⅓ cup freeze dried powder)
- Pre Freeze when possible
- Freeze dry (my cycle time was 32 hours)
-
Store in jars for short-term use or in mylar bags for long-term storage
Rehydration
Add 1 cup of cold water to ⅓ cup of freeze-dried lemonade powder. Stir in a glass or shake in a shaker bottle or jar. Enjoy
Notes
A high-powered blender like a Vitamix will give you a smoother consistency of lemonade. Zest your lemon before peeling and freeze-dry the zest for shelf-stable lemon zest.
Nutritional Value Per ⅓ cup of powder using Stevia as the sweetener
Calories: 10 Protein: 0 g Fat: 0 g Carbohydrates: 9 g Sugar: 0.75 g Fiber: 0 g
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