Gluten Free Raspberry Lemon Lemonade
Tart, fruity, and vibrantly pink, this raspberry lemonade is the kind of drink that makes any afternoon feel like a special occasion. The secret is a quick homemade raspberry syrup made from fresh berries and maple syrup, which gets strained into a silky, jewel-toned base that store-bought versions simply can't match. Fresh-squeezed lemon juice brings a bright, zingy backbone that balances the natural sweetness perfectly. Every single ingredient here is naturally free from gluten, so there's no label-reading stress or ingredient swaps required — just pure, wholesome refreshment. You can easily dial the tartness or sweetness up or down to suit your crowd, making it endlessly customizable. Pile the glasses high with ice, tuck in a sprig of fresh mint, and you've got a showstopper pitcher drink that looks as gorgeous 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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