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–+ servings
Ebonie Garnica

Blended Lemonade With Honey for Full GAPS

Fresh lemon juice and ice blended into a tart frozen slush, with optional raw honey and only a little water if needed. One batch; serve promptly between meals on Full GAPS.
Print Recipe
Servings: 1 batch
Course: Beverage, Full GAPS
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 4-5 lemons freshly squeezed; juice only, seeds strained out
  • 2-3 cups ice made from filtered drinking water
  • 2-4 tablespoons raw honey optional; use within the range or omit
  • 1/4 cup filtered water up to this amount, only as needed to blend; may not need any

Equipment

  • Citrus squeezer or reamer
  • Fine-mesh strainer
  • Collecting jug or bowl
  • Ninja BN801 Total Crushing pitcher and stacked blade assembly
  • Cup measure
  • Tablespoon
  • Serving glasses

Method
 

  1. Squeeze the juice from four to five lemons through a fine-mesh strainer supported over a collecting jug or bowl, catching the seeds. Use the juice only, not whole lemons or peel.
  2. Set up the Ninja BN801 Total Crushing pitcher and stacked blade assembly according to the owner guide before adding ingredients.
  3. Add the strained lemon juice, two to three cups of ice, and two to four tablespoons of raw honey if using it. Keep below the pitcher fill limit.
  4. Secure the lid and blend on high or use Ice Crush until the ice is finely broken down into a pale, wet slush with the juice distributed through it. There is no fixed blending time.
  5. If needed, stop the blender before opening and add a little filtered water, using up to a quarter cup in total for this batch. Secure the lid and continue blending; do not add extra water if the mixture already blends.
  6. Turn off the blender and wait for the blades to stop. Keep the lid locked when pouring through the spout. If too thick for the spout, follow the Ninja guide to remove the lid and stacked blade assembly before emptying the pitcher. Divide into glasses and serve while slushy.

Notes

Batch: One batch uses juice from four to five lemons and two to three cups of ice. The number of glasses and final volume are not specified. Lemon juiciness and ice amount vary.
Honey and water: Honey is optional, two to four tablespoons if used. Water is up to a quarter cup only as needed to blend, not an automatic addition.
Timing: No fixed preparation or blending time is specified. Blend until the ice is finely crushed into wet slush and serve promptly.
Scaling: At 2× use eight to ten lemons, four to six cups of ice, four to eight tablespoons optional honey and up to half a cup water only as needed. Divide into separate blender batches within the pitcher fill limit.
GAPS: Full GAPS after the ingredients are introduced; serve between meals. GAPS recommends warm beverages with meals. This is not an early Intro vegetable-juice recipe. Dairy-free, egg-free, nut-free by ingredients.
Advance preparation and leftovers: Keep squeezed lemon juice covered and refrigerated, with ice separate until blending. Refrigerate leftover drink covered; the ice melts and the slushy texture is lost.

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