
Tart, fruity, and brilliantly pink, this raspberry lemonade is the kind of drink that makes any afternoon feel like a special occasion. Fresh raspberries are simmered down with maple syrup into a gorgeous, jewel-toned syrup that gets strained smooth before meeting a generous pour of freshly squeezed lemon juice. The result is a pitcher drink that's bright and balanced ā sweet enough to be refreshing, tart enough to keep you coming back for another glass. Every ingredient here is naturally grain-free, so there's no need to scrutinize labels or worry about hidden additives sneaking into your cup. You can dial the sweetness and tartness to your exact taste before serving, which makes it easy to please a whole crowd. Pile the glasses high with ice, tuck in a sprig of fresh mint, and you've got something that looks as stunning as it tastes.
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Learn more ā4 servings








Combine the raspberries, maple syrup, and 1/2 cup water in a small saucepan over medium heat. Cook, stirring occasionally and pressing the raspberries against the side of the pan with a spoon, until the berries have completely broken down and the syrup is a deep pink-red, about 6ā8 minutes.
Pour the raspberry mixture through a fine-mesh strainer set over a bowl or measuring cup, pressing firmly on the solids to extract as much syrup as possible. Discard the solids. Let the syrup cool to room temperature, about 15 minutes.
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