1/2cupwhole raspberriesthawed if frozen, plus extra for garnish
1/2cupfreshly squeezed lemon juice
Lemon roundsfor garnish
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.
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