Almond Free Fresh Raspberry Lemon Lemonade
Bright, tangy, and beautifully pink, this raspberry lemonade is the kind of drink that makes a regular afternoon feel like a special occasion. A quick homemade raspberry syrup — made by simmering fresh raspberries with maple syrup and water — gives it a deep, jammy sweetness that no store-bought mix can touch. The syrup gets strained smooth, so you get all that gorgeous flavor without any seeds or pulp getting in the way. Fresh-squeezed lemon juice keeps everything tasting clean and vibrant, and the whole pitcher comes together with just a good stir. It's naturally free from tree nuts of any kind, with every ingredient straightforward and easy to verify — no label-reading anxiety required. Serve it over ice with a few lemon slices and a sprig of mint, and it looks like something straight off a restaurant menu.
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Learn more →Ingredients
4 servings
For the raspberry syrup
- 1 cup fresh raspberries
- ½ cup maple syrup
- ½ cup water
For the lemonade
- ¾ cup fresh lemon juice (from about 4–5 lemons)
- 3 cups cold water
For serving
- ice, for serving
- lemon slices, for serving (optional)
- fresh mint sprigs, for serving (optional)
Instructions
- 1
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.
- 2
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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