Dairy Free Fresh Raspberry Lemon Lemonade
Tart, fruity, and brilliantly pink, this raspberry lemonade is the kind of drink that makes any 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 store-bought versions simply can't match. Straining out the seeds keeps the texture silky smooth, so every sip is clean and refreshing. Fresh-squeezed lemon juice brings the bright, zippy backbone that ties it all together beautifully. Since the sweetness comes entirely from maple syrup rather than refined sugar or any dairy-based additions, it's naturally free from milk and cream without any substitutions required. Serve it over ice with a few lemon slices and a sprig of mint for a glass that looks as gorgeous as it tastes.
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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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