Gelatin Free Raspberry Lemon Lemonade
Bright, tangy, and flushed with the color of fresh summer berries, this raspberry lemonade is the kind of drink that makes a plain glass feel like a special occasion. A quick homemade raspberry syrup — made by simmering real fruit with maple syrup and water — gives it a depth and vibrancy that no store-bought mix can touch. Because everything here is built from scratch with whole, simple ingredients, there's zero guesswork about what's actually in your glass. Many packaged drink mixes and flavored syrups sneak in additives derived from animal products, so making your own is a genuinely satisfying workaround. The tartness of freshly squeezed lemon juice cuts through the sweetness beautifully, and you can dial both up or down to suit your taste. Serve it over ice with a few mint sprigs and lemon slices for a pitcher that looks as good as it tastes.
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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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