Gluten Free Raspberry Lemon Agua Fresca
Tart raspberries, bright lemon, and a touch of maple syrup come together in a drink that feels like summer in a glass. The process is simple but intentional — simmering the berries with water and maple syrup draws out every bit of their deep, jewel-toned flavor before straining away the seeds for a silky-smooth syrup. A hit of fresh lemon juice and zest sharpens everything up beautifully, and then sparkling water brings the whole thing to life with a gentle fizz. Every single ingredient here is naturally free of gluten, so there's no label-reading stress or ingredient swaps required — just pour and enjoy. Served over ice with a sprig of mint and a lemon slice, it looks stunning enough to put out for guests but is honestly easy enough to make on a random Tuesday afternoon. It's the kind of refreshing, crowd-pleasing drink that makes you wonder why you ever reached for a store-bought option.
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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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