Raspberry Agave Limeade Recipe

Prepare the raspberries

Rinse 2 cups of fresh raspberries under cool running water. Drain gently and remove any stems or crushed fruit. Reserve a few whole raspberries for garnish if desired.

Make raspberry purée

Place the rinsed raspberries in a blender or food processor. Add 2 tablespoons of the agave nectar and a pinch of fine salt. Puree until smooth, about 20–30 seconds.

Strain purée (optional for smooth texture)

If you prefer a seed-free limeade, place a fine-mesh sieve over a bowl and press the raspberry purée through using the back of a spoon or a spatula. You should yield roughly 1 to 1 1/2 cups of strained purée. Discard seeds.

Combine lime, agave and water

In a large pitcher, combine 3 fl oz (about 6 tablespoons) fresh lime juice and the remaining 4 tablespoons agave nectar. Stir until the agave dissolves. Add the strained (or unstrained) raspberry purée and 4 cups cold water. Stir thoroughly to combine. Taste and adjust sweetness or acidity: add up to 1–2 tablespoons more agave if you'd like it sweeter, or a splash (1–2 teaspoons) more lime juice if you'd like it brighter.

Chill briefly

Refrigerate the limeade for at least 30 minutes to let flavors meld. If you're short on time, add several ice cubes to the pitcher to cool immediately (note: this will slightly dilute the drink).

When ready to serve, fill 4 serving glasses with ice cubes (about 1 cup per glass). Pour the chilled raspberry agave limeade over the ice, dividing evenly.

Garnish each glass with 1 lime slice, 3 whole raspberries, and a sprig of fresh mint. For a pretty presentation, lightly slap the mint between your palms before adding to release aroma.

Serve immediately. Leftover limeade can be refrigerated in a sealed pitcher for up to 3 days; stir before serving as separation may occur.