Raspberry Fennel Lemonade
  • 1 1/2tsp fennel seedslightly crushed
  • 3cups waterdivided
  • 1/4cup maple syrup
  • 1/2cup whole raspberriesthawed if frozen, plus extra for garnish
  • 1/2cup freshly squeezed lemon juice
  • Lemon roundsfor garnish
  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