Seed Oil Free Fresh Raspberry Lemon Lemonade
Tart, fruity, and vibrantly pink, this raspberry lemonade is the kind of drink that makes a regular afternoon feel like a little occasion. A quick homemade raspberry syrup — made with fresh berries, maple syrup, and water — gets strained smooth before being stirred together with freshly squeezed lemon juice and cold water. Because the sweetness comes entirely from maple syrup rather than refined sugar or any processed syrups, there's nothing in here that doesn't belong. Avoiding seed oils in beverages might sound like a non-issue until you realize how many store-bought lemonades and flavored drinks sneak in emulsifiers or other additives — here, every ingredient is exactly what it says it is. The result is bright, balanced, and refreshing without being cloying, and you can easily dial the tartness up or down with a splash more water. Garnished with lemon slices and fresh mint, it's as pretty as it is delicious — perfect for pouring over a big glass of ice on a warm day.
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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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