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.
READ THIS NEXT
SEE MORE »
Cardamom and Ginger Scented Farro Breakfast Porridge
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Chocolate and Orange Chickpea Pudding
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Sorghum Tabbouleh with Kale and Navy Beans
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
Chickpea Salad with Nigella Roasted Sweet Potato and Grated Carrots
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.