Paleo Fresh Raspberry Lemon Lemonade

Total time30 min

Prep time10 min

Cook time5 min

4.6

(6)

Bright, tart, and beautifully pink, this raspberry lemonade is the kind of drink that makes any afternoon feel like a celebration. The secret is a quick homemade raspberry syrup made with fresh raspberries and maple syrup — no refined sugar, no corn syrup, just real ingredients that come together in about five minutes on the stovetop. Straining out the seeds gives you a silky, jewel-toned syrup that blends seamlessly with freshly squeezed lemon juice for a flavor that's miles ahead of anything from a powder or concentrate. Sweetened drinks can be a minefield when you're avoiding processed sugars, but maple syrup does the heavy lifting here in a way that feels completely natural and totally satisfying. The whole thing comes together in a pitcher, so it's effortless to scale up for a crowd or keep in the fridge for sipping throughout the week. Serve it over ice with a sprig of fresh mint and a lemon slice, and it looks as good as it tastes.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!