Low Iodine Fresh Raspberry Lemon Lemonade
Bright, tangy, and flushed with the color of fresh summer berries, this raspberry lemonade is the kind of drink that makes any afternoon feel like a celebration. Every ingredient here is naturally low in iodine — fresh raspberries, real lemon juice, maple syrup, and plain water — so there's no need to second-guess labels or worry about hidden additives that can sneak into packaged beverages. The raspberry syrup is made from scratch by simmering the berries down with maple syrup and water, then straining out the seeds for a silky, jewel-toned concentrate that tastes far more impressive than the effort involved. Fresh-squeezed lemon juice brings a clean, bright tartness that bottled juice simply can't match, and the balance between sweet and sour is easy to tweak right in the pitcher. Poured over ice with a sprig of mint and a lemon slice, it looks stunning and tastes even better. This is the kind of homemade drink you'll want to keep on rotation all season 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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