
Bright, tangy, and flushed with a gorgeous deep pink hue, this homemade 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's perfectly balanced between sweet and tart, and you can nudge it either direction right before serving. Lupin flour and lupin-derived ingredients have been quietly showing up in more packaged foods and drinks, so making this entirely from scratch means you know exactly what's in every glass. Every ingredient here — raspberries, maple syrup, lemons, water — is naturally free of that concern, so you can pour freely and share without hesitation. Serve it over a big pile of ice with a few lemon slices and fresh mint for a presentation that looks far more effortful than it actually is.
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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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