Seed Oil Free Raspberry Lemon Agua Fresca
Tart raspberries, bright lemon, and a touch of maple syrup come together in a sparkling drink that feels like summer in a glass. The process is simple but intentional — the berries are gently cooked down into a rich, jewel-toned syrup that gets strained smooth before the sparkling water ever touches it. Every single ingredient here is exactly what it says it is, which makes this a refreshing choice when you're trying to avoid the mystery oils and additives that sneak into so many store-bought beverages and flavored drinks. Maple syrup does the sweetening naturally, and fresh lemon juice and zest give it a citrusy lift that bottled lemonade just can't match. Poured over ice with a sprig of mint, it looks genuinely stunning without any extra effort. This is the kind of drink you make once and then find yourself craving every warm afternoon after that.
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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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