Lupin Free 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 productive. Fresh raspberries are gently cooked down with maple syrup until they collapse into a deep, jewel-red syrup, which gets strained smooth before lemon juice and zest are stirred in for a citrusy punch. The whole thing gets topped off with cold sparkling water for a refreshing lift that feels fancy without any real effort. For anyone navigating lupin sensitivities, this recipe is naturally a worry-free choice — every ingredient here is straightforward fruit, citrus, and a touch of sweetener, with zero grain-based additives or flour derivatives in sight. Served over ice with a sprig of mint and a lemon slice, it looks gorgeous on a table and tastes even better than it looks. It's also easy to scale up for a crowd, making it a go-to for warm-weather gatherings where you want something special that everyone can enjoy.

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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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