Low Iodine Raspberry Lemon Agua Fresca
Tart, jewel-bright, and endlessly refreshing, this sparkling raspberry lemonade is the kind of drink that makes any afternoon feel like a celebration. Fresh raspberries are gently cooked down with maple syrup — a smart swap that keeps this recipe free from the iodized salt and processed sweeteners that can sneak into store-bought beverages and mixes. The result is a deeply flavored fruit syrup that gets strained smooth before meeting bright lemon juice, fragrant zest, and a generous pour of cold sparkling water. Every ingredient here is naturally low in iodine, so you can sip without second-guessing the label. Pouring the sparkling water in slowly is the little trick that keeps every glass beautifully fizzy all the way to the bottom. Serve it over ice with a sprig of mint and a lemon wheel for a drink that looks as stunning as it tastes.
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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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