Raspberry Fennel Lemonade
- Prep5 mins
- Cook20 mins
- Total25 mins
- Servings4
- Ingredients6
This refreshing drink 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.
Myriad other kinds of fruit would work for this lemonade in place of raspberries. Strawberries, peaches, or even mango would all be delicious.
Raspberry Fennel Lemonade
- Prep5 mins
- Cook20 mins
- Total25 mins
- Servings4
- Ingredients6
Ingredients
- 1 1/2 tsp (7 mL) fennel seeds, lightly crushed
- 3 cups (750 mL) water, divided
- 1/4 cup (60 mL) maple syrup
- 1/2 cup (125 mL) whole raspberries, thawed if frozen, plus extra for garnish
- 1/2 cup (125 mL) freshly squeezed lemon juice
- Lemon rounds, for garnish
Nutrition
Per serving:
- calories65
- protein0g
- fat0g
- saturated fat0g
- trans fat0g
- carbohydrates18g
- sugars15g
- fibre1g
- sodium5mg
Directions
01
In small saucepan, bring fennel seeds and 1 cup (250 mL) water to a simmer over medium heat. Cover and remove from heat. Let fennel steep for 20 minutes.
02
Strain steeped fennel seed mixture into blender container and discard fennel seeds. Add to blender remaining 2 cups (500 mL) 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.
03
Serve straight up or over ice, garnished with a few additional raspberries and a round of lemon, if desired.
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