
Tart, fruity, and brilliantly pink, this raspberry lemonade is the kind of drink that makes any afternoon feel like a special occasion. A quick homemade raspberry syrup — made by simmering fresh berries with maple syrup and water until they collapse into a deep, jewel-toned liquid — gives this lemonade a flavor that no store-bought mix can touch. Freshly squeezed lemon juice brings a bright, zingy backbone that balances the sweetness perfectly. The whole thing comes together in a single pitcher, and you can easily dial the tartness or sweetness up or down to suit your crowd. Every ingredient here is naturally free from tree nuts of any kind, so there's zero need to scrutinize labels or worry about hidden additives. Garnished with lemon slices and fresh mint, it's as gorgeous to look at as it is to drink.
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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 6–8 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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