- 4 Cups Raspberries and/or Sliced Strawberries, Fresh or Frozen*
- 1 Cup Water
- 1/2 Cup Pure Maple Syrup
- 2 Tsp. Corn Starch, Tapioca Starch/Flour, or Arrowroot Starch/Flour + 1 Tbsp. Water
- 4 Cups Water
- Berry Syrup
- 1 Cup Lemon Juice
Make the Berry Syrup:
- Add the berries, water, and maple syrup to a large saucepan and bring to a boil over medium-high heat.
- Once boiling, reduce heat to medium and simmer for 10 minutes while crushing/mashing the berries. Stir occasionally.
- Strain the liquid and press the solids to get all of the excess liquid out. Discard the solids.
- Add the strained liquid back to the saucepan. In a small bowl or cup, mix the starch and water together until well combined. Slowly pour the starch and water mixture into the saucepan while whisking.
- Bring the liquid to a boil over medium-high heat, whisking often, and reduce to 1 1/2 cups for approximately 5 – 10 minutes. After reducing, remove from heat and let cool. Keep in mind that fresh berries will take less time to reduce than frozen berries since they have less water to cook off. The syrup should be viscous like cough syrup after reducing but it will thicken slightly as it cools.
- Optional Step: Strain the berry syrup again to remove any additional seed/pulp.
- While the syrup is cooling, squeeze the lemons and strain the juice.
- Add the lemon juice, water, and berry syrup to a large pitcher and stir to combine. Chill in the fridge for 2 – 4 hours before serving or serve immediately with ice.
- *Raspberries/Strawberries: I recommend using half raspberries and half strawberries for this recipe.