Brazilian Lemonade
Summer Squeeze Series pt. II
Whether you’re hosting this summer and all your friends have become sober-curious, or you’re just trying to stay more hydrated in the summer months, I’ve got a little summer drink series here for you (because y’all been asking).
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This one is for the skin and for the immunity. If you are one of those people who take Emergen-C before a plane ride, do this instead. Did you know that most of the health benefits (and vitamin C) in a lemon are in the peel? Man, does this stuff make your skin really shine. It also drinks well almost any time of day. Go ahead and serve this one up as a mocktail. No one will be angry about it.
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Be sure to check out the other two juices in the summer squeeze series: watermelon & orange.
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what you need
1 whole lemon, UNPEELED
1/4 cup raw honey
2 tablespoons good olive oil
1 pinch high-mineral sea salt
freshly grated nutmeg, for serving
~20oz spring water
(optional) a splash of coconut milk
how to make it
Method: blending
Utensil: single-serve blender apparatus, small mesh sieve, funnel
Put that whole lemon (yes, with the peel) into that blender (you can cut the ends off). Add the olive oil, water, salt, and honey, and blend it to death.
Then, on your counter, in this order: cup > funnel > strainer > juice. Use a spoon to help it drain faster.
Discard the pulp and top with freshly grated nutmeg. Enjoy over ice. Note: you really don’t need the coconut milk to make this creamy. The olive oil emulsifies in the water giving this a super silky texture, but if you just want to up the tropical vibes, go ahead and add that coconut milk.
