Poppi Raspberry Rose is a prebiotic sparkling drink with clean ingredients except for 'natural flavors.' This DIY version replaces artificial flavoring with real raspberry puree and organic rose water while maintaining the gut-healthy agave inulin and apple cider vinegar. No seed oils to avoid since this is a beverage product.
Based on: Raspberry Rose
· Makes approximately 24 servings (concentrate for 24 12-oz drinks)
· Serving: 1 serving (355g) mixed drink
Why This Recipe is Seed Oil Free
Commercial Raspberry Rose from poppi often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Raspberry Rose may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic Agave Inulin Powder
72g (about 6 tablespoons) · NOW Foods Organic Inulin Powder
Provides prebiotic fiber to support gut health and digestive wellness
Organic Apple Cider Vinegar
120ml (1/2 cup) · Bragg Organic Raw Apple Cider Vinegar with The Mother
Provides probiotics and supports digestive health with a subtle tangy flavor
Natural calorie-free sweetener to reduce overall sugar while maintaining sweetness
Fresh Lemon Juice
60ml (1/4 cup) · Fresh organic lemons
Adds brightness, prevents oxidation, and enhances the fruit flavors
Sparkling Water
Per serving as needed · San Pellegrino or Topo Chico Sparkling Water
Base for the final beverage, provides effervescence and dilution
Instructions
Step 1. Thaw 340g (2.5 cups) frozen organic raspberries completely in a bowl, about 2-3 hours at room temperature. Once thawed, mash them thoroughly with a fork or potato masher until you have a chunky puree with some texture remaining. The fruit will release its natural juices which are essential for flavor.
Step 2. In a medium saucepan, combine the mashed raspberries with their juices, 180g (3/4 cup) organic cane sugar, and 240ml (1 cup) filtered water. Heat over medium heat, stirring frequently, until the mixture comes to a gentle simmer. Continue simmering for 8-10 minutes, stirring occasionally, until the sugar completely dissolves and the mixture reduces slightly. The goal is to extract maximum raspberry flavor while concentrating the syrup.
Step 3. Remove from heat and let cool for 10 minutes. Strain the mixture through a fine-mesh sieve into a clean bowl, pressing the raspberry solids with the back of a spoon to extract as much liquid as possible. Discard the pulp. You should have about 360ml (1.5 cups) of raspberry syrup base.
Step 4. While the syrup is still warm (but not hot), whisk in 72g (6 tablespoons) organic agave inulin powder. Whisk vigorously for 2-3 minutes to ensure the inulin completely dissolves without clumping. Inulin can be stubborn to dissolve, so patience here is key. The mixture should be smooth with no visible powder particles.
Step 5. Once the syrup has cooled to room temperature, add 120ml (1/2 cup) organic apple cider vinegar, 45ml (3 tablespoons) organic rose water, 60ml (1/4 cup) fresh lemon juice, and 3g (1 teaspoon) organic stevia extract powder. Whisk everything together until completely combined. The rose water should provide a subtle floral note without overpowering the raspberry.
Step 6. Taste and adjust: the concentrate should be intensely flavored, sweet, slightly tart, and have a hint of floral rose. If too sweet, add more lemon juice 1 teaspoon at a time. If not sweet enough, add more stevia 1/4 teaspoon at a time. The flavor will mellow when diluted with sparkling water.
Step 7. Transfer the concentrate to a clean glass jar or bottle and refrigerate for at least 2 hours before using. To serve: Add 30ml (2 tablespoons) of concentrate to 325ml (about 11 oz) of chilled sparkling water. Stir gently to combine, being careful not to lose carbonation. Serve immediately over ice if desired.
Step 8. For best flavor, let each serving sit for 1-2 minutes after mixing to allow the flavors to meld. The drink should taste like a sophisticated, not-too-sweet raspberry rose soda with a pleasant prebiotic tang from the apple cider vinegar. Each serving provides 3g of prebiotic fiber and beneficial bacteria.
Storage
Store concentrate in refrigerator for up to 3 weeks in a sealed glass container. Shake well before each use as natural settling may occur. Do not freeze as this may affect the inulin's texture.
Cost Comparison
Cost per serving (homemade)$0.49
Cost per serving (store-bought)$2.49
Savings80%
Significant upfront investment in specialty ingredients like inulin and rose water, but they last for many batches. Bulk buying frozen raspberries and making concentrate is very cost-effective compared to individual bottles.