Steve the stevia plant is doing very well. No idea why, since all of my gardening adventures involve planting something and hoping it ends well. I tried making an herbal brew of basil, mint, stevia, and black tea. It was delicious, but ended up far too sweet. Then I thought that "too sweet" is never a problem for lemonade and gave this a try.
Given that the average person does not have an overgrown stevia plant in the front yard, I'm going to try to adjust this for granulated, store-bought stevia, based on my own experience making lemonade with erythritol. Which now has been found to be not good for you. Come on, science, I need a way to cut back on sugar naturally. Cane sugar, in moderation, is turning out to be the least damaging sweetener there is.
*3-4 lemons
1 Tb stevia granules or *2 generous sprigs fresh
1. To make the sweet base, combine 1 C water, stevia, and the peel of half of the lemons in a small saucepan. Bring to a light boil, then lower to a simmer for 5 minutes. Allow to cool to room temperature naturally.
2. Juice the lemons, which should get you about 3/4 to 1 cup of juice.
3. Strain solids out of the now-yellow water and combine with the juice. Add enough cold water to make 4 cups, stir, and taste. Add more stevia to taste and chill until ready to serve.
Makes one quart
Difficulty rating π
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