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Berry Lime Freeze Recipe

July 18, 2011 Written by JP    [Font too small?]

Many of the memories formed in childhood remain with us for decades to come. Some are profound like remembrances of formative times spent with family and friends. Others are simple, sensory experiences that take us back to a specific time and place. When I was a boy living in Hacienda Heights, California, one of the most popular treats on hot summer days was a fruit flavored, crushed iced drink available at local convenience stores. “ICEEs” or “Splurpees”, as they were called, sent your taste buds into the stratosphere with an abundance of artificial flavors and sugar. They also colored your tongue unnatural, but very cool, shades of blue, orange or red. As a child this was something rather special. It was a junk food treat that Moms across the nation would rarely endorse, but couldn’t quite keep their kids away from either.

These days, I’m a grown up who happens to be a natural health advocate. Regrettably, I know far too much about what’s contained in such icy delights to indulge in them any longer. But that doesn’t mean there’s not a small child, somewhere deep inside of me, that still yearns for the innocent pleasure of enjoying a fruit flavored, frozen treat every now and then.

It should come as no surprise that sugar sweetened beverages are a major contributor to many of the health risks facing adult and youth populations alike. On the face of things, it’s well known that sugary drinks can’t possibly be good for common health threats including diabetes, obesity and tooth decay. But other not so obvious aspects of appearance and wellness, such as diseases of the eyes and skin aging, are also being promoted by excess consumption of refined carbohydrates. (1,2,3,4,5)

The great hope in aging is that some degree of wisdom will accompany our advancing years. To that end, I’m attempting to reinvent my previously mentioned food memory in a much healthier manner. The following version of a frozen, fruit drink is not only tasty, but also a bit more complex and certainly healthier for drinkers of all ages.

Healthy Fellow’s “Purple Tongue Maker

12 oz brewed, organic green tea
3/4 cup frozen, organic berries *
the rind of an organic lime
10-15 drops liquid stevia **
1/8 tsp NutraSalt or sea salt

* I bought a frozen berry blend that included organic blackberries, blueberries and strawberries. ** I used a product manufactured by NuNaturals called Pure Liquid Clear Stevia.

Nutritional Content: Calories: 30. Protein: 0 grams. Fat: 0 grams. Fiber: 2 grams. “Net” Carbohydrates: 5 grams. Two servings per batch.

Brew four bags of organic green tea in 12 oz of purified water along with the peel of an organic lime. Steep for about one hour. Press and remove the tea bags and the lime peel. Store in the freezer for one hour. Pour the chilled green tea into a blender. Add the frozen berries, salt and stevia (to taste). Blend until smooth.

Low GI Fruit Intake May Improve Blood Sugar Control in Diabetics

Source: Diabetologia. 2011 February; 54(2): 271–279. (link)

There are multiple, positive trade-offs to having this adult version of a slushie. Modern science tells us that components and extracts of berries and green tea:

Improve Oral Health – This feat is accomplished by decreasing the levels of cariogenic bacteria such as Streptococcus mutans in the oral cavity and reducing inflammation in gingival tissue. This non-dairy, fruit smoothie may even help combat the growth of “volatile sulfur compounds” that contribute to bad breath. (6,7,8)

Reduce the Risk of Diabetes and Metabolic Syndrome – Studies conducted in human subjects have actually reported a decline in long term blood sugar levels or HbA(1c), insulin resistance and waist circumference when select berry fractions and berries, such as bilberries (a form of blueberries) and/or green tea are consumed regularly. (9,10,11)

Shield Against Sun Damage to Eyes – Almost everyone wears sunglasses during the “dog days of summer”. Catechins and polyphenols contained in green tea and mixed berries provide an additional barrier against the damaging effects of ultraviolet radiation in sensitive areas of the eye including the retina. It is theorized that chronic use of antioxidant rich foods may protect against common eye concerns such as age-related macular degeneration. (12,13,14)

The remaining ingredients in my berry-citrus creation also have valuable attributes. Bioflavonoids found in lime peel possess antibacterial and antioxidant properties. In addition, they support blood vessel and capillary integrity and, thereby, prevent bruising. Who wants a bruise when you’re wearing a bikini? And, unlike sugar, stevia may actually minimize the risk of developing diabetes and related kidney damage according to several animal studies. It still provides the sweetness of sugar, but without the added calories and predictable rise in blood sugar and insulin production. For all of these reasons and more, this sweet, tart, berry treat may very well form new memories for me and you hopefully for the decades to come. (15,16,17,18,19)

Note: Please check out the “Comments & Updates” section of this blog – at the bottom of the page. You can find the latest research about this topic there!

Be well!


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Posted in Diabetes, Food and Drink, Recipes

5 Comments & Updates to “Berry Lime Freeze Recipe”

  1. anne h Says:

    Yummy! I’ll try this one next!

  2. JP Says:

    Great! Hope it cools you off, satisfies your sweet tooth and makes your tongue purple too! Enjoy! 🙂

    Be well!


  3. Nina K. Says:

    Huhu JP, me again 😉

    cool, that’s exactly what i drink very often at the moment. Here one of my fav recipes:

    raspberry – passion fruit – iced green tea:
    use fresh or frozen organic raspberries, a fresh passion fruit, fresh sweet peppermint leaves, crushed ice (made of an strong brewed green tea), green tea and stevia (i use mascobado not low carb, but i use a very small amount), ground vanilla. Mix it all up end enjoy 🙂

    looks like that –> (my pic) – http://yfrog.com/kjpvpqlj

    Greetings 🙂
    Nina K.

  4. JP Says:

    Thank you for sharing that refreshing recipes, Nina! It sounds and looks great! 🙂

    Be well!


  5. JP Says:

    Updated 08/13/18:


    Nutrients. 2018 Aug 9;10(8).

    Blackberry Feeding Increases Fat Oxidation and Improves Insulin Sensitivity in Overweight and Obese Males.

    Berries and other anthocyanin-rich treatments have prevented weight gain and adiposity in rodent models of diet-induced obesity. Their efficacy may be explained by modulation of energy substrate utilization. However, this effect has never been translated to humans. The objective of this study was to evaluate the effects of berry intake on energy substrate use and glucoregulation in volunteers consuming a high-fat diet. Twenty-seven overweight or obese men were enrolled in a randomized, placebo-controlled crossover study with two treatment periods. Subjects were fed an investigator controlled, high-fat (40% of energy from fat) diet which contained either 600 g/day blackberries (BB, 1500 mg/day flavonoids) or a calorie and carbohydrate matched amount of gelatin (GEL, flavonoid-free control) for seven days prior to a meal-based glucose tolerance test (MTT) in combination with a 24 h stay in a room-sized indirect calorimeter. The washout period that separated the treatment periods was also seven days. The BB treatment resulted in a significant reduction in average 24 h respiratory quotient (RQ) (0.810 vs. 0.817, BB vs. GEL, p = 0.040), indicating increased fat oxidation. RQ during the MTT was significantly lower with the BB treatment (0.84) compared to GEL control (0.85), p = 0.004. A 4 h time isolation during dinner showed similar treatment effects, where RQ was reduced and fat oxidation increased with BB (0.818 vs. 0.836, 28 vs. 25 g, respectively; BB vs. GEL treatments). The glucose AUC was not different between the BB and GEL treatments during the MTT (3488 vs. 4070 mg·min/dL, respectively, p = 0.12). However, the insulin AUC was significantly lower with the BB compared to the GEL control (6485 vs. 8245 µU·min/mL, p = 0.0002), and HOMA-IR improved with BB (p = 0.0318). Blackberry consumption may promote increased fat oxidation and improved insulin sensitivity in overweight or obese males fed a high fat diet.

    Be well!


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