High Fructose Corn Syrup Free Fresh Raspberry Lemon Lemonade
Bright, tangy, and flushed with the color of summer, this raspberry lemonade is the kind of drink that makes people ask what's in it. The secret is a quick homemade raspberry syrup made with fresh berries and maple syrup — no refined sweeteners, no corn syrup, just real ingredients you can feel good about. Most store-bought lemonades and flavored drinks are loaded with high fructose corn syrup, so making your own is genuinely the easiest way to sidestep it entirely. The syrup comes together in just a few minutes on the stovetop, gets strained smooth, and then meets fresh-squeezed lemon juice for a balance that's tart, fruity, and naturally sweet. Maple syrup brings a subtle depth that plain sugar can't quite match, and it plays beautifully against the brightness of the raspberries and lemon. Poured over ice with a sprig of mint and a lemon slice, this is the kind of pitcher drink that disappears fast at any gathering.
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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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