Breastfeeding Friendly Raspberry Lemon Lemonade
Staying well-hydrated while nursing can feel like a full-time job on top of, well, the actual full-time job of feeding a baby. This vibrant, fruit-forward drink makes getting those fluids in genuinely enjoyable rather than a chore. Fresh raspberries are simmered down into a gorgeous deep-pink syrup sweetened with maple syrup — no refined sugar, no artificial dyes, just real ingredients you can feel good about. Bright, freshly squeezed lemon juice balances the sweetness with a zippy tartness that keeps every sip refreshing. The whole thing comes together in a big pitcher, so you can pour a glass whenever thirst strikes — which, let's be honest, is constantly. Garnish with mint and lemon slices if you want it to look as pretty as it tastes, or just pour it straight over ice and drink up.
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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 5–6 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 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.
- 2
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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