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Raspberry Fennel Lemonade

Servings 4

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

Instructions

  • 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.
  • 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.
  • Serve straight up or over ice, garnished with a few additional raspberries and a round of lemon, if desired.

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