Lactose Free Raspberry Lemon Lemonade

Total time33 min

Prep time10 min

Cook time8 min

5.0

(26)

Tart, fruity, and brilliantly 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 — fresh berries simmered down with maple syrup until they collapse into a jewel-toned, deeply flavored base that no store-bought mix can touch. Straining the syrup gives you a silky-smooth result that blends beautifully with freshly squeezed lemon juice, no pulpy bits or seeds in sight. Every single ingredient here is naturally free of dairy, so there's nothing to second-guess or swap out — just clean, vibrant flavors from start to finish. You can dial the sweetness and tartness to your exact taste before serving, which makes it endlessly customizable for a crowd. Poured over ice and finished with a lemon slice and a sprig of fresh mint, it 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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