We who work at Ancient Nutrition have plenty of our personal favorite products. But come summertime, it's Multi Collagen Protein Strawberry Lemonade that often wins the poll.
It's great mixed just with water, but if you want to step it up to strawberry lemonade mocktail status, this is your recipe. It adds just the right amount of lemon juice and raw honey for more vitamin C and the right flavor kick. This drink will do well poolside … or on the porch.
This strawberry lemonade mocktail is also simply better for you than most sugar-laden lemonades, as it contains less sugar (in the form of raw honey here) and contains satisfying strawberry-flavored collagen protein (9.5 grams per serving). It also contains 144 milligrams of vitamin C per serving (RDA for adult women is 75mg and for adult men, it's 90mg).
Strawberries: With just 49 calories per cup, a relatively low amount of sugar, a good amount of antioxidants and dietary fiber, strawberries are one of the most nutrient-dense foods around.
Lemon juice: Like strawberries, lemons and lemon juice is loaded with vitamin C and is relatively low-calorie.
Raw honey: Unlike it's rep, raw honey is not the sugary calorie bomb you'd think it was. One tablespoon of honey contains 64 calories, yet it has a healthy glycemic load around 10 for one tablespoon, which is a little less than a banana.
Multi Collagen Protein Strawberry Lemonade: With its delectable flavor and powered by a clinically studied fermented eggshell membrane collagen ingredient and three other sources, it offers joint, skin and gut support.
How to Make A Strawberry Lemonade Mocktail
To make this strawberry lemonade drink blend properly, we recommend you use a high-speed blender. Put the strawberries, lemon juice, honey, water and MCP Strawberry Lemonade scoops into the blender.
Blend well and then strain the mixture through a fine mesh strainer.
Add ice into two glasses, and divide the lemonade between the two glasses and serve. Garnish with a strawberry and/or lemon.
If making the lemonade ahead of time, or in larger batches, it can be stored in the refrigerator and will keep for 5 to 7 days.
Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.