Cinnamon Free Raspberry Lemon Lemonade

Total time33 min

Prep time10 min

Cook time8 min

5.0

(26)

Bright, tangy, and flushed with the most gorgeous deep pink color, 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 rich, jewel-toned syrup that gets strained smooth before meeting a generous pour of freshly squeezed lemon juice — no shortcuts, no concentrates. The result is a pitcher drink that tastes genuinely homemade in the best possible way, with real fruit flavor that bottled versions just can't touch. For anyone navigating spice sensitivities, this recipe is naturally free of any warm spice additions, relying entirely on fruit, citrus, and a touch of maple sweetness to build its flavor. You can dial the tartness or sweetness up or down right before serving, which makes it easy to get it exactly the way you like it. 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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