Vegan Fresh Raspberry Lemon Lemonade

Total time30 min

Prep time10 min

Cook time5 min

4.6

(6)

Tart, fruity, and brilliantly pink, this raspberry lemonade is the kind of drink that makes any afternoon feel like a special occasion. The secret is a quick homemade raspberry syrup made with fresh berries and maple syrup — no refined sugar, no artificial dyes, just real fruit flavor cooked down into something gorgeous. Straining out the seeds gives you a silky-smooth syrup that blends beautifully with freshly squeezed lemon juice, so every sip is bright and clean. Because maple syrup stands in for honey or white sugar, this is naturally plant-based without any substitutions or compromises. Poured over ice and finished with a lemon slice and a sprig of fresh mint, it looks like something from a café menu but comes together in under 30 minutes. It's endlessly refreshing on a hot day and impressive enough to serve at a gathering — just be ready to share the recipe.

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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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