We made this last Sunday for Mother’s Day. So good for celebrations but equally great for any other day. And yes, that bright pink is completely natural and not enhanced by dyes or photoshop!

The recipe:

You’ll need one bag of lemons, one container of strawberries, filtered water and about a cup of sugar.

Cut off the tops of the strawberries and halve them before throwing in the blender. Roll the lemons on the counter before cutting to release the juices. Cut in half and squeeze into a separate bowl. Use all the lemons expect for one. Strain the juice into the blender to keep the seeds from getting in.

Add a cup of filtered water to start. Blend until smooth. Add another two cups of water and about a half a cup of sugar (you can add more later, it’s good to start with 1/2 and add to suit your tastes. I like my lemonade slightly tart). Blend another 30 seconds. Strain through cheesecloth or a nut milk bag. Cut the last lemon to garnish the glasses. Serves four.

Soak 1 cup raw organic almonds in filtered water for 6 hours (or overnight if you have the time). Drain water out of cup and put almonds in blender with 4 cups filtered water. Blend until smooth. Strain mixture through nut milk bag and add 1 tablespoon of vanilla extract. Store in a glass container.

I made this the other day after getting my hands on a 10 cup bag of almonds. I’m thinking of experimenting a little more next time to try for a sweeter, thicker milkshake like consistency.