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Raw Vegan Lemonade

June 29, 2015 By admin 3 Comments

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raw vegan lemonade no equipment recipes Recently, we have had some pretty warm weather here in beautiful, sunny, Southern California. And that has me thinking of recipes to help beat the heat. One of the first things that came to mind was lemonade, but a raw vegan lemonade, of course. Few things are better than an ice cold lemonade on a hot summer day. I personally didn’t grow up with it, since I grew up in Japan. But I’ve come to love this American classic! The perfect balance of sweet and sour is refreshingly pure bliss. Lemonade is a perfect summer recovery drink too. The citric acid and vitamin C in the lemons helps you to recover from exhaustion. It also increases your appetite when you don’t have any from the heat. People sure knew what they were doing when they came up with lemonade!

The traditional recipe uses simple syrup, but for this raw food version, we’ll use raw agave nectar. Now, usually maple syrup is my sweetener of choice, but for this I prefer the more neutral tasting agave nectar for it has a more traditional lemonade flavor. If you use maple syrup in this, it ends up tasting more like an Arnold Palmer. Though, that is not a bad thing. By the way, an “Arnold Palmer” is another southern U.S. drink made with iced tea and lemonade. It is named after famous golfer Arnold Palmer who used to request the combination. Very tasty!

Let’s go over how to make this easy-peasy raw vegan lemonade. First, juice the lemons. If you like pulp in your lemonade like I do, just pick out the seeds. If you don’t like a pulpy lemonade, strain the lemon juice.

raw vegan lemonade Once you have the lemon juice ready, you’ll need some agave nectar and water. If you want to make it into a sparkling lemonade, use sparkling water in place of regular water. The color of the agave nectar you are using will affect the color of your lemonade. The raw agave nectar I had on hand was a rich amber color, so my lemonade turned out more of a warm amber color.

raw vegan lemonade Mix together lemon juice, agave nectar, and water. That’s your lemonade!

raw vegan lemonade Fill the glass with a good amount of ice, and pour it up. There’s nothing better than some freshly made, ice cold lemonade on a hot day. Use it to beat the heat!

raw vegan lemonade

5.0 from 1 reviews
Raw Vegan Lemonade
 
Print
Cook time
10 mins
Total time
10 mins
 
Author: Mariko Sakata
Cuisine: raw food, raw vegan, gluten-free
Serves: 2
Ingredients
  • ½ cup lemon juice
  • 2 Tablespoons raw agave nectar (or 2 Tablespoons organic maple syrup for the Arnold Palmer)
  • 2 cups water (or sparkling water if you want to make sparkling lemonade)
  • Some ice cubes
Instructions
  1. Juice the lemons. If you like pulp in your lemonade, just pick out the seeds. If you don't like a pulpy lemonade, strain the lemon juice.
  2. Mix together lemon juice, agave nectar, and water, or sparkling water, if you'd like sparkling lemonade.
  3. Fill the glass or cup with a good amount of ice, and pour in the lemonade.
Notes
Agave is used in this recipe since its neutral taste makes the most authentic tasting lemonade. However, feel free to substitute it with a sweetener of your choice.
3.4.3177

 

 

Filed Under: Beverage, Recipes

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Reader Interactions

Comments

  1. Heidi

    March 22, 2017 at 5:38 am

    Thanks for sharing this recipe! Just made a big batch. I ended up using organic raw sugar instead of agave with some vitamin C powder.. hopefully it lasts a little while in the fridge! Want to enjoy it over a few days. So delicious thank you 🍋

    Reply
    • admin

      March 23, 2017 at 4:41 am

      Hi Heidi,

      Thank you so much for trying it! I’m so happy to hear you liked it! Yes! It will keep for a few days:)

      Reply

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  1. Thoughtful Makes: Homemade Christmas Gifts | Thought Clothing says:
    August 23, 2018 at 10:09 am

    […] zesting them? Don’t let them go to waste – try making a vegan lemon sorbet or a batch of homemade lemonade for the kids.” – […]

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Mariko Sakata

Hi, I'm Mariko! I am a raw food chef, instructor, and a cookbook author. Plant-based cooking is my passion. My creations are plant-based, mostly raw, and gluten free.
Hope you enjoy my recipes! Check out my About page to find out more about me.

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marikosakata

My favorite Japanese vegan restaurant Shojin @shoj My favorite Japanese vegan restaurant Shojin @shojinlove is having an anniversary special! For today and tomorrow, their dynamite rolls (my favorite vegan sushi💕) are $10, so we took advantage and got the delivery🙌🏼✨ If you are a dynamite roll lover like me, don’t miss it☝🏻
Thank you so much @tomoko_inner_beauty for making Thank you so much @tomoko_inner_beauty for making me raw vegan cheese sauce recipe a  staple in your household🙏🏼 Extremely grateful and honored to have it so well liked by you✨

拙著の出版記念のイベントにもお越しくださったトモコさん @tomoko_inner_beauty 
拙著に含まれるチーズソースレシピをブログの頃からリピートしてくださっていて、大変嬉しく、光栄に思います。トモコさん、本当にいつもどうもありがとうございます🙇🏻‍♀️✨

Repost @tomoko_inner_beauty
・・・
Raw vegan cheese sauce 🧀

@marikosakata さんのご著書
「乳製品を使わない ヴィーガンチーズ」からローのチーズソース🧀🫕

このチーズソース🧀大好物でまりこさんがブログにレシピを載せていらした頃から何度作ったか分からないくらい
ずーっとリピートしています🥰🧀🧀🧀

パプリカを使っていて、チーズだけどヘルシー🧀✨✨✨

ブレンダーでガーッと混ぜるだけで
とっても簡単に出来てとってもクリーミー✨✨✨

この日はネットでポチったトルティーヤチップスが届いたのでディップしたくてパプリカ買いに走りました😂

思い起こせばまりこさんがブログにこのチーズソースを載せてくださった時もパプリカ買いに走ったなー🤣

「ローフード」の概念に収まりきれない魅力がまりこさんのレシピにはあって毎週アップしてくださるレシピが楽しみで楽しみで夢中で作っていました🥰✨✨✨

まりこさんが出版イベントをされた時もこのチーズソースが出て美味しくって、その時食べたのに🧀🥺
次の日作りましたもん😍🧀🧀🧀

いろいろ書きましたが要するに、とにかく美味しい♥️

写真は
ロメインレタス
トマト
サラダ玉ねぎ
ピーマン
きゅうり
紫キャベツ
のサラダに
チーズソースとトルティーヤチップスを乗せたもの🥗🌮

生のお野菜を盛り合わせたものです🥦

ブロッコリーは茹でて食べるイメージですが生でもとっても美味しくて😍
このチーズソースをつけて食べると止まりません🧀🥦🧀🥦✨

生で食べる時はブロッコリーの蕾が細かい方が美味しいです🥰
わたしは葉っぱの部分も好きで
茹でたりして食べてます🥦✨
ケールっぽくて大好きです🥦🥦🥦✨♥️



ーーーーーーーーーーーーーーーーー

YouTubeチャンネル作りました❣️
ゆったり癒しのスイーツ動画、ぜひご覧ください✨

20種類のギルトフリースイーツが動画で学べるudemy講座発売中✨

ローチョコレート🍫ローアイスクリーム🍨のプライベートレッスンをしています🍨

お申し込み、お問い合わせはメッセージをどうぞ🥰✨✨

 @tomoko_inner_beauty 

ーーーーーーーーーーーーーーーーー
Chickpea tempeh in the making✨
ひよこ豆テンペ作り✨
Chickpeas are still one of my favorite beans to ma Chickpeas are still one of my favorite beans to make tempeh with. I can’t wait for these to be done in a couple of days✨

色々な豆でテンペ作りを試した中でもひよこ豆テンペはお気に入りの一つ。今から出来上がりが楽しみ✨
発酵チェダーチーズを使ったヴィーガンチーズボード🌱🧀
拙著のレシピですが、オンデマンドクラスでも発酵ヴィーガンチーズの基礎のお話と共に作り方をお見せしています。ご興味のある方はプロフィールのリンクからご覧くださいませ。
Trying out pinto beans for tempeh✨ピントビーンズのテンペに挑戦✨
I took a break from tempeh making from being too b I took a break from tempeh making from being too busy, but I’m ready to dive back in🙋🏻‍♀️ I’ve missed you homemade tempeh💕

ここのところ忙しくてテンペ作りをお休みしていましたが、また再開しなくては🙋🏻‍♀️早く出来立てテンペが食べたいなぁ💕
Thank you so much @chanjeonyeok for purchasing the Thank you so much @chanjeonyeok for purchasing the Korean edition of my cookbook and trying out the Greek salad recipe! Looks absolutely beautiful💕

@chanjeonyeok さん、拙著の韓国版をご購入くださり、ギリシャサラダを試してくださり誠に有難うございます🙇🏻‍♀️ 海を渡ってヴィーガンチーズを作っていただけて大変感慨深いです✨
Thank you @sattsun_yagi for trying out one of my v Thank you @sattsun_yagi for trying out one of my vegan cheese recipes from my cookbook🙏🏼✨

@sattsun_yagi さん、
トマトとバジルのヴィーガンクリームチーズを試してくださり、誠にありがとうございます🙇🏻‍♀️✨

こちらのレシピは拙著『乳製品を使わないヴィーガンチーズ』か、発酵しないヴィーガンチーズのオンデマンドクラスでご覧いただけます😊

Repost @sattsun_yagi
・・・
・
どうもさっつんです
・
サンドライトマトとバジルのクリームチーズ
・
@marikosakata さんのレシピで
・
ドライトマトは
@alishanorganic さんので
クラッカーにつけて食べるとめっちゃ美味しかったです。
・
お父さんによるとワインに合うらしい
・
ちなみに私はいつも@marikosakata さんのレシピでヴィーガンバターを作ってます。
・
ヴィーガンバターは普通のバターの代用としてお菓子作りに使えるからめっちゃ良い👌
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