Pescatarian Raspberry Lemon Agua Fresca
Bright, bubbly, and deeply refreshing, this raspberry lemon agua fresca is the kind of drink that makes any ordinary afternoon feel like a celebration. Fresh raspberries are gently cooked down with maple syrup until they release every bit of their jewel-toned color and flavor, then strained into a silky syrup that forms the backbone of the whole drink. A generous hit of fresh lemon juice and zest cuts through the sweetness with just the right amount of zing. Once the sparkling water goes in, you've got a gorgeous, rosy fizz that looks like something from a fancy café menu. Everything here is plant-based and naturally sweetened, so it fits seamlessly into a pescatarian lifestyle without any label-reading stress. Serve it over ice with a sprig of mint and a lemon slice for a presentation that's almost too pretty to drink — almost.
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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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