Perfect Pink Lemonade

Countries such as Norway have banned the use of artificial food colorings such as FD &C #3 (Erythrosine), which is used to color juices found in supermarkets a cherry pink color. It has been known to cause severe allergic reactions such as asthma and ADHD (Attention Deficit Hyperactivity Disorder). Also used to color juices, Cochineal, or carmine, is derived from beetles in South America (therefore it is neither vegetarian, vegan, or kosher). The beetle is ground up and used to color drinks red. It also causes severe allergic reactions such as atrial fibrillation (irregular heartbeat) and anaphylactic shock. Drinks that contain these dyes are the popular pink lemonade, most ruby red grapefruit juice, and most other red/pink beverages. This pink lemonade recipe is colored using natural raspberries, and tastes delicious. Happy drinking!

Ingredients:

• 4 cups water
• 1 cup raspberries, fresh or frozen (may substitute strawberries)
• 1/2 cup turbinado sugar or 3/4 cup agave nectar
• 1/2 cup lemon juice

Directions:

Extract juice from 4-6 lemons (depending on size). Add water, lemon juice, raspberries, and sugar to blender and blend until smooth. Run through strainer to remove seeds. Depending on your personal taste, you may need to add sweetener if too tart or lemon juice if too sweet. Those who are diabetic may use agave nectar or stevia to sweeten lemonade instead of turbinado sugar.

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