Sesame Free Fresh Raspberry Lemon Lemonade
Bright, jewel-toned, and bursting with summer flavor, this raspberry lemonade is the kind of drink that disappears fast at any gathering. A quick homemade raspberry syrup made with fresh berries and maple syrup gives it a naturally sweet depth that store-bought versions simply can't match. The syrup gets strained through a fine-mesh sieve so you're left with a silky, seed-free liquid that blends beautifully with freshly squeezed lemon juice. Every single ingredient here is straightforward and clean — no hidden additives, no processed syrups, and absolutely nothing to second-guess. For anyone navigating hidden allergens in packaged drinks, making this from scratch means you know exactly what's going into your glass. Poured over ice with a sprig of fresh mint and a lemon slice, it looks as good as it tastes.
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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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