Citric Acid Free Raspberry Lemon Agua Fresca
Bright, jewel-toned, and endlessly refreshing, this sparkling raspberry drink is the kind of thing you'll want to make on repeat all summer long. Fresh raspberries are gently cooked down with maple syrup until they release their deep, jammy color and flavor, then strained smooth before being brightened with real lemon juice and zest. The result is a gorgeous ruby syrup that pairs beautifully with cold sparkling water for a drink that feels fancy without any fuss. For anyone avoiding citric acid as an additive, this recipe is a genuine win — every drop of tartness here comes from actual fresh lemons, not the processed, fermented form found in so many bottled beverages and store-bought drink mixes. Maple syrup steps in as the sweetener, keeping the ingredient list clean and straightforward from start to finish. Poured over ice and finished with a sprig of mint and a lemon slice, it's as pretty as it is delicious — the kind of drink that makes guests ask for the recipe before they've even finished their glass.
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Learn more →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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