Lactose Free Raspberry Lemon Agua Fresca
This vibrant, fruit-forward drink is everything you want on a warm day — tart, lightly sweet, and beautifully pink with a fizzy finish. Fresh raspberries are cooked down with maple syrup into a rich, jewel-toned syrup that gets strained smooth before lemon juice and zest are stirred in for a bright citrus punch. The whole thing is naturally free of any dairy, so there's zero swapping or substituting needed — every ingredient here is already exactly what it should be. Sparkling water gets folded in gently at the end to keep things effervescent, and the result is something that feels far more special than the effort involved. Serve it over ice with a sprig of mint and a lemon slice and it looks like something from a restaurant patio. It's also easy to scale up for a crowd, making it a go-to for gatherings where you want something refreshing that everyone can enjoy without a second thought.
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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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