Soy Free Fresh Raspberry Lemon Lemonade
Bright, tangy, and flushed with the color of summer, this raspberry lemonade is the kind of drink that makes people ask for the recipe before they've even finished their glass. Fresh raspberries are simmered down with maple syrup into a silky, jewel-toned syrup that gets strained smooth before meeting a generous pour of freshly squeezed lemon juice. The result is a pitcher drink that tastes genuinely homemade — because it is. Every ingredient here is naturally free from soy, so there's no label-reading required and no sneaky additives hiding in a store-bought mix. The maple syrup adds a subtle depth that plain sugar just can't match, rounding out the tartness in the most satisfying way. Pile the glasses high with ice, tuck in a sprig of mint, and you've got something that 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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