Fructose Free Blueberry Lemon Agua Fresca
Fresh blueberries and bright lemon juice come together in this gorgeous, jewel-toned drink that feels like summer in a glass. Managing fructose intake often means giving up fruity beverages entirely, since most store-bought options are loaded with high-fructose corn syrup or fruit juice concentrates that can cause real discomfort. This recipe keeps things simple and controlled — you know exactly what's going in, and maple syrup steps in as the sweetener, which you can dial up or down to suit your own tolerance. Blending and straining the blueberries removes the pulp and skins, leaving behind a silky, smooth liquid that's easier on digestion than eating whole fruit. A pinch of salt rounds out the flavor in a way that makes the whole drink taste more vibrant and balanced. Poured over ice with an optional lemon slice, it's refreshing enough to serve at a backyard gathering or just sip on a quiet afternoon when you want something that feels a little special.
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Learn more →Ingredients
4 servings
- 2 cups fresh blueberries
- 3 cups cold water
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 2 tbsp maple syrup, plus more to taste
- ¼ tsp fine salt
For serving
- ice, for serving
- lemon slices, for serving (optional)
Instructions
- 1
Combine the blueberries, cold water, lemon juice, maple syrup, and salt in a blender. Blend on high until completely smooth, about 30–45 seconds.
- 2
Set a fine-mesh strainer over a pitcher. Pour the blended mixture through the strainer, pressing gently on the solids with the back of a spoon until only dry pulp and skins remain. Discard the solids.
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