Summer is all about ice-cold treats that freshen you up on a hot day. This 4-Ingredient Keto Raspberry Lemon Slush tastes amazing, looks fantastic with its bright — yet natural — color, chills you out in seconds, is nutritious, and doesn’t spike your blood sugar. This keto slush works both as sorbet and as a drink — or you can freeze it and make popsicles. What else can you wish for a healthy summertime treat?
As always, you can find more fascinating variations at the end of the post. Definitely worth checking!
How to make the Keto Raspberry Lemon Slush
This fruity keto slush recipe is super-simple to make: just add all ingredients to a high-speed blender and blend until slushy. That’s it!
I’ve used frozen raspberries in the recipe for two reasons: first of all, the consistency becomes better, i.e., slushier that way. If you use fresh raspberries, the consistency is more liquid. Secondly, I still have so much frozen raspberries in my freezer that I have to get rid of before the new crop is ready! All my raspberries are wild raspberries from the Finnish forest, picked by my mom.
For lemons, always, always use organic lemons as conventionally farmed ones are handled with really nasty stuff that is considered extremely harmful for health. Some studies show these chemicals cause cancer and infertility. Moreover, organic lemons are superior in taste, too, so in case I didn’t convince you to choose organic lemons with my reference to the nasty chemicals, I hope I can convince you to choose organic lemons because they simply have so much better taste!
A powerful blender makes the best result. As you know, raspberries are full of seeds. And to break those seeds and make the smoothest result, you’ll need a proper blender, like Blendtec or Vitamix. Especially kids don’t necessarily like seeds in their drinks and slushes, so a smooth treat pleases more their delicate palates. Moreover, when the seeds are crushed, all the good stuff – vitamins, minerals, even oils – is released, and your body can utilize those. If you swallow whole seeds, you can be sure they come out in the same form as they went into your system. Whole seeds are not digested at all.
But without further ado, let’s take a look at how to prepare this delicious and refreshing drink – or dessert.
Squeeze enough (organic!) lemons that you’ll get 1/2 cup (120 ml) lemon juice.
Pour the lemon juice into a blender jar.
Add 3 oz (85 g) frozen raspberries.
Sweeten to taste. I prefer to add 1/3 cup (80 ml) powdered erythritol. Not more, as I don’t want to make this treat overtly sweet. Naturally, feel free to adjust the amount of sweetener to your taste.
Finally, add 1 cup (240 ml) crushed ice.
…until smooth and slushy.
Transfer into a serving glass.
Add a spoon and a straw — and further props if you want.
How I came up with this Keto Slush recipe
To be honest, I have been so extremely busy this week that I needed a really quick and simple recipe to post here on my blog. I went through my idea list and found a recipe for Keto Lemon Slush. That sounded like a super-simple and quick recipe to implement. Moreover, the weather is (finally!) hot here in Finland, so an ice-cold slush would be just a perfect recipe to chill us out during this heatwave.
I do have some slushy lemon recipes, so this time, I wanted to add a twist to the new recipe — maybe with an exciting spice, herb, or berry.
After checking my freezer, I saw I still have plenty of wild berries there. My parents pick lots of wild berries each fall and bring those for us so that we can freeze them and enjoy them during winter.
I pondered which berries would go well with lemon. Quite soon, I figured out that raspberries would be the ultimate companion to lemon. Actually, I’ve noticed that same thing before, for example, in this sugar-free marmalade recipe and in this keto ice cream that is made with the marmalade.
So, the fantastic combo of lemon and raspberry was the one I wanted to use in my keto slush recipe as well. Moreover, raspberries are nicely low in carbs, too, so they wouldn’t raise the carb count very high, I thought.
For my first test, I decided to take 1/2 cup (120 ml) freshly squeezed lemon juice. That sounded like a good start. To get a sturdy and icy slush, I wanted to add my raspberries frozen. Moreover, I also planned to add some crushed ice to make the taste more mellow, to keep the carb count low enough — and naturally add to the slushy texture.
At first, I thought I’ll sweeten the whole thing with stevia, but then I thought it has too much aftertaste, and it will just ruin the flavor experience. I opted for powdered erythritol that has a much more neutral flavor profile. Well, erythritol does have that typical “cooling effect,” but I thought it’s just a great match to the ice-cold drink, making it even more cooling and refreshing.
Now, I was finally ready to conduct my first experiment. I placed all ingredients in a blender jar and blended until smooth. I was totally surprised by the bright color! The slush had a deep, vibrant red color. It looked like artificially colored — even there was no single artificial ingredient there!
The consistency was thick. The treat was spoonable, and the result was much better than I had expected. I thought I would end up with a drink, but now, it was actually sorbet! Anyway, the consistency was so smooth and soft that you could also drink it. What a wonderful dessert!
The taste was fruity and incredibly refreshing. However, to my taste, it could have been sweeter. I had used 1/4 cup (60 ml) powdered erythritol, so I added some more and blended the slush again until the sweetener had combined well.
Now, the taste was just perfect! The slush wasn’t too sweet — yet I felt gentle sweetness that balanced the sour lemon juice. I ate the slush — or sorbet as it was at first — spoon by spoon, keeping my eyes shut and enjoying the flavor explosion in my mouth. The rest I drank with a straw. How extremely refreshing and nourishing!
Here’s the recipe for you to enjoy. I bet it will be your new favorite keto summertime treat!
- 1/2 cup = 120 ml freshly squeezed lemon juice from organic lemons
- 3 oz = 85 g frozen raspberries
- 1/3 cup = 80 ml (or to taste) powdered erythritol
- 1 cup = 240 ml crushed ice
- Place all ingredients into a blender jar.
- Blend with high speed until smooth slush.
- Enjoy immediately as sorbet – or wait a little to get a super-refreshing ice-cold drink!
|Nutrition information||In total||Per serving if 2 servings in total|
|Protein||1.3 g||0.7 g|
|Fat||0.7 g||0.4 g|
|Net carbs||6.8 g||3.4 g|
|kcal||66 kcal||33 kcal|
How to vary the recipe
Instead of raspberries, feel free to use other frozen berries. I tried a version with blackcurrants, and it was wonderful! The carb count was a tad higher, though. Strawberries are naturally a sure-fire hit, too, and perfect for summer.
Feel free to add natural flavorings or extracts. These water drops are amazing natural flavor enhancers, providing some more sweetness. And they have a raspberry lemon combo, too.
Instead of erythritol, you can sweeten the slush with stevia or monk fruit (luo han guo) — or use them in addition to erythritol. Flavored stevias like berry stevia and vanilla stevia are highly recommended!
Raspberry and lime is also a perfect match, so you can swap the lemon juice to freshly squeezed lime juice.
Yet another twist you’ll get when you freeze the slush in an ice cube tray. You’ll get refreshing, nutritious, and flavorful ice cubes to be used in refreshing drinks!
Children will love this version: transfer the slush into popsicle molds and freeze. You’ll get super-delicious and colorful, healthy popsicles!
So, this has been a super-busy week. For my language technology project, I have updated phoneme inventories, actually diphthongs, for 15 languages. In addition, I’ve made pronunciation rules for Danish.
We’ve also had lots of meetings related to our Ketokamu activities. I fine-tuned the recipe for our broccoli soup. The others thought it’s the best soup they have ever tasted, so obviously, that version we are going to bring in the market. However, the launch will be in the fall, as — let’s face the fact — summer is not the best time for any launches, and moreover, we have to plan the packages and make more tests for the soups and ensure that they store well.
On Wednesday, we visited the founders of Foodin: Maria and Lasse, in sunny Jyväskylä. Foodin is our important partner and will manufacture our snacks and treats. Lasse and Maria served us a wonderful grilled lunch. Here we are all gathered around the table.
On Thursday, our core team of three people — Olli, Markus, and me — met in my home. I had made some keto muffins, sugar-free strawberry jam, and clotted cream. Markus (who is soon transferring to our company from Puhdistamo) had never tasted clotted cream, so he was totally thrilled about it! Here are the guys tasting those muffins, strawberry jam, and clotted cream.
Restaurants have finally opened their doors. On Friday morning, I went to Bistro Naapuri and brought some samples for them to taste. I’m planning to cooperate with them, so they are going to serve dishes that I designed. I got a bit too enthusiastic about baking and baked a lot of stuff… but at least the owner, Maarit, liked my offerings!
And what would be a food blog without a cat picture? — Just a boring food blog! So, here we go: Our Frieda got very affectionate and was all the time seeking some cuddling when Olli and Markus were visiting us. She jumped into Olli’s lap all the time so that Olli could hardly work!
Here are some more animal photos. Just one mile away from our home, there is Finncattle grazing. Finncattle is extremely rare nowadays, but the milk is superior to that of other breeds and much gentler on the stomach. Luckily, they sell that milk and other dairy products in the local stores here.
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