
This vibrant pink lemonade is the kind of drink that makes a regular afternoon feel like a special occasion. Fresh raspberries are simmered down with maple syrup into a jewel-toned syrup, then blended with bright, just-squeezed lemon juice for a flavor that's tart, fruity, and perfectly balanced. Every ingredient here is whole and straightforward — no artificial preservatives, no synthetic sweeteners, no store-bought concentrates that can sneak in unwanted additives. That matters a lot when you're trying to avoid parabens, which can hide in flavored syrups, bottled juices, and pre-made drink mixes. Making the syrup from scratch takes less than ten minutes on the stove, and straining out the seeds gives you a silky-smooth result that looks almost too pretty to drink. Poured over ice with a sprig of fresh mint and a lemon slice, it's genuinely stunning for entertaining or just treating yourself on a warm day. Clean ingredients, zero compromise on flavor — this one earns a permanent spot in your summer rotation.
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 →4 servings








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