
Bright, tangy, and naturally sweetened, this raspberry lemonade is the kind of drink that feels like a treat without any of the ingredients you'd rather avoid. Fresh raspberries are simmered down into a gorgeous deep-pink syrup using maple syrup instead of refined sugar, which makes it a much gentler option for a sensitive digestive system. Real lemon juice squeezed straight from the fruit keeps things clean and free from the additives and preservatives that sneak into so many store-bought versions. The syrup is strained smooth before it ever hits the pitcher, so you get all that fruity flavor without any fibrous bits that could cause discomfort. Everything comes together in one pitcher with cold water, making it endlessly adjustable — a little more lemon if you want brightness, a splash more water if you want it lighter. Served over ice with a sprig of fresh mint, it looks stunning and tastes even better.
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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.
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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