Raspberry Fennel Lemonade

This refreshing Raspberry Fennel Lemonade is just the ticket to start off your Mother’s Day meal. Fennel has properties that may help improve digestion, and raspberries are an excellent source of vitamin C and antioxidants. This tasty beverage can easily be turned into more of a libation by adding a shot of gin or vodka.

TIP: Swap out other kinds of fruit in place of raspberries for this lemonade. Strawberries, peaches, or even mango would all be delicious!

Raspberry Fennel Lemonade

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Servings

4

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Ingredients

• 1 1/2 tsp fennel seeds lightly crushed
• 3 cups water divided
• 1/4 cup maple syrup
• 1/2 cup whole raspberries thawed if frozen, plus extra for garnish
• 1/2 cup freshly squeezed lemon juice
• Lemon rounds for garnish

Ingredients 1 1/2 tsp fennel seeds lightly crushed 3 cups water divided 1/4 cup maple syrup 1/2 cup whole raspberries thawed if frozen, plus extra for garnish 1/2 cup freshly squeezed lemon juice Lemon rounds for garnish

Servings 4 Print Recipe

Instructions

1. In small saucepan, bring fennel seeds and 1 cup water to a simmer over medium heat. Cover and remove from heat. Let fennel steep for 20 minutes.
2. Strain steeped fennel seed mixture into blender container and discard fennel seeds. Add to blender remaining 2 cups water, maple syrup, raspberries, and lemon juice. Blend until well combined. Strain through fine-meshed sieve into jug, pressing down to extract all liquid. Refrigerate until ready to serve.
3. Serve straight up or over ice, garnished with a few additional raspberries and a round of lemon, if desired.

Recipe Notes

Per serving: 65 calories; 0 g protein; 0 g total fat (0 g sat. fat); 18 g total carbohydrates (15 g sugars, 1 g fiber); 5 mg sodium