Raspberry Agua Fresca
- ⅓ cup sugar
- 20 raspberries, plus more for garnish
- 6 mint leaves, plus more for garnish
- 6 cups water
- Ice cubes
Prep and Cook
- In a blender or food processor, combine sugar, raspberries and mint leaves, and blend into a smooth purée. Strain purée through a fine-mesh sieve into a pitcher. Add water and stir to combine.
- Serve juice over ice. Garnish with mint sprigs and raspberries speared on a cocktail pick, if desired.
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