Chestnut Free Raspberry Lemon Lemonade

Total time33 min

Prep time10 min

Cook time8 min

5.0

(26)

Bright, tangy, and flushed with the color of summer, this raspberry lemonade is the kind of drink that makes a plain glass feel like a special occasion. Fresh raspberries are simmered down with maple syrup into a gorgeous deep pink syrup, then strained smooth and stirred together with real-squeezed lemon juice and cold water. The result is a pitcher drink that's layered and complex — fruity, tart, and just sweet enough — without a single artificial shortcut. Every ingredient here is naturally free of tree nuts of any kind, so there's no label-scanning or cross-contact stress to worry about. You can dial the tartness or sweetness 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 good as it tastes.

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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 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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