Tart, fruity, and brilliantly pink, this raspberry lemonade is the kind of drink that makes a regular afternoon feel like a backyard party. Fresh raspberries are simmered down with maple syrup into a silky, jewel-toned syrup that brings natural sweetness without a single grain of added salt — making it a genuinely refreshing choice for anyone keeping a close eye on sodium. The syrup gets strained smooth, so you're left with pure, seed-free flavor that blends seamlessly with bright squeezed lemon juice and cold water. Because everything is made from scratch, you control exactly what goes in the pitcher — no mystery additives, no hidden sodium from store-bought mixes or flavored syrups. A handful of ice, a few lemon slices, and a sprig of mint turn each glass into something that looks as good as it tastes. It's the kind of recipe you'll want to keep on rotation all summer long.
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Combine the raspberries, maple syrup, and 1/2 cup water in a small saucepan over medium heat. Cook, stirring occasionally, until the raspberries break down completely and the mixture is bubbling and slightly thickened, about 4–5 minutes.
Pour the raspberry mixture through a fine-mesh strainer set over a bowl or measuring cup, pressing firmly on the solids with the back of a spoon to extract as much liquid as possible. Discard the seeds and pulp. Let the raspberry syrup cool for 15 minutes.
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