Brazil Nut Free Fresh Raspberry Lemon Lemonade
Tart, vibrant, and almost too pretty to drink, this raspberry lemonade is the kind of thing that disappears fast at any gathering. A quick homemade raspberry syrup — made by simmering fresh raspberries with maple syrup and water, then straining out the seeds — gives the drink a jewel-toned color and a deep, jammy sweetness that store-bought versions just can't match. Fresh-squeezed lemon juice keeps everything bright and a little tangy, balancing the syrup beautifully. The whole thing comes together in a pitcher with cold water, so it's genuinely easy to pull off even on a busy day. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or cross-contamination stress involved. Serve it over ice with a few lemon slices and a sprig of mint for a glass that looks like it came from a fancy café. It's the kind of refreshing, crowd-pleasing drink you'll want to make on repeat all summer long.
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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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