Low Sodium Raspberry Lemon Agua Fresca

Total time30 min

Prep time10 min

Cook time5 min

4.5

(21)

Bright, fizzy, and bursting with summer flavor, this raspberry lemon agua fresca is the kind of drink that makes you want to sit on a porch and do absolutely nothing for a while. Fresh raspberries are gently cooked down with maple syrup until they release every bit of their deep, jewel-toned juice, which then gets strained into a silky syrup that forms the backbone of the whole drink. A generous pour of fresh lemon juice and a hit of zest sharpen everything up beautifully, giving it that tart-sweet balance that keeps you reaching for another sip. The whole thing is naturally sweetened with maple syrup — no refined sugar, no added salt — so what you taste is purely fruit, citrus, and a little sparkle from the cold sparkling water stirred in at the end. Served over ice with optional mint and lemon slices, it looks genuinely stunning without any extra effort. It's an ideal make-ahead option since the raspberry-lemon base can be cooled and stored before you add the sparkling water right before serving.

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Ingredients

4 servings

2 cups fresh raspberries
½ cup water
4 tbsp maple syrup
¼ cup fresh lemon juice (from about 2 lemons)
1 tsp lemon zest
3 cups cold sparkling water

For serving

ice, for serving
fresh mint sprigs, for serving (optional)
lemon slices, for serving (optional)

Instructions

1
Combine the raspberries, water, and maple syrup in a medium saucepan over medium heat. Cook, stirring occasionally and pressing the raspberries against the side of the pan with a wooden spoon, until the berries have completely broken down and the mixture is deep red and steaming, about 4–5 minutes.
2
Pour the raspberry mixture through a fine-mesh strainer set over a pitcher, pressing firmly on the solids with the back of a spoon to extract as much juice as possible. Discard the seeds and pulp left in the strainer.

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