Pink Honey Lemonade Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 18, 2012
I used a whole pound of fresh strawberries and equal amounts Truvia sweetener in place of the Splenda. Upping the strawberries to a full pound was the perfect amount for this recipe. It balanced out the tartness of the lemon juice. VERY good. We drank the whole pitcher in one evening.
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Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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Reviewed: Jul. 16, 2011
Followed the recipes exactly and it was great... perfect lemon flavor. Some said they thought that the splenda had a funny after taste after cooking. I did not find this to be true at all.
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Reviewed: Jul. 4, 2011
I did boil the strawberries and a lot more of them – probably a cup or so. But I didn’t add the Splenda at this point as I have never cared for the aftertaste I detect after it’s heated. I didn’t find it necessary to simmer it for 10 minutes – five was enough. I strained the boiled strawberries to eliminate the pulp, then poured the resulting strawberry juice right over ice I put in the pitcher, so it wasn’t necessary to cool it first. I added the Splenda to taste, a little less than called for. This is so pretty, refreshing, and a little more interesting (tho’ not necessarily better) than traditional lemonade. We love it.
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Photo by naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA


 
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