Blogger promotes healthy lemonades in new recipe book


Every week, Flanders Today surveys the world of local cuisine to fill you in on the best recipes for authentic dishes, not-to-miss culinary events and special eateries. This week: homemade lemonade

Katrien Lindemans on Flemish food and drink

Juices and infused waters are all the rage now both on the blogosphere and in real life. Served in a cool glass, preferably with a straw, these fruity concoctions are every bit as tasty as cocktails. Plus, they’re perfect for the summer and fairly easy to make.

If you’re looking for inspiration, food blogger Marta Majewska – better known as Princess Misia – has just released Limonade, a book with recipes for homemade lemonades, iced teas and infused water.

Majewska, who lives in Halle, Flemish Brabant, but grew up in Poland with a garden she describes as a mini farmers’ market, has been cooking with fruit and vegetables for as long as she can remember. Her first book, Fourplay (2014), was all about seasonal cooking.

In Limonade, Majewska bundles 50 recipes for fruity summer drinks, each of them illustrated with a beautiful photograph. Determined to make the drinks as healthy as possible, she ruled out white sugar and opted for alternatives like cane sugar, agave syrup, stevia, honey and other sweeteners.

Majewska (pictured) is not the only one determined to make healthier drinks for both kids and adults: Last week, Swedish furniture giant Ikea decided to scrap fizzy and full-sugar lemonades from the drinks menu in its in-store restaurants and instead serve water, infused with natural fruit flavours and sweeteners. These drinks contain up to 50% less sugar than traditional lemonades – something to keep in mind when planning your next BBQ.

If you still don’t know what to make of sugar-free drinks, give Marta’s recipe book a go. Here’s a free sample you can whip up now.

Fig lemonade (for six)

8 ripe figs
700ml water
100ml fresh lemon juice
100ml basic agave syrup* 

Wash the figs and peel them. Blend them and 300ml of the water in a food processor until smooth. Strain the mixture through a sieve. Add the rest of the water, the syrup and lemon juice and mix. Pour the lemonade into a jug and refrigerate for at least one hour, or add ice cubes. Stir just before serving. 

*Basic agave-based syrup (makes 300ml): 

Simmer 175g of agave syrup and 200ml water in a small saucepan for three or four minutes. Stir so that the sugar completely dissolves, remove from heat and let cool

Limonade is published in Dutch by Davidsfonds