Mushroom Free Raspberry Lemon Lemonade
Bright, tangy, and beautifully pink, this raspberry lemonade is the kind of drink that makes any afternoon feel like a special occasion. A quick homemade raspberry syrup — built from fresh berries, maple syrup, and water — gets simmered down and strained into a silky, jewel-toned base that store-bought versions simply can't match. Fresh-squeezed lemon juice brings the zing, and the whole thing comes together in a big pitcher with cold water and plenty of ice. Every single ingredient here is naturally free from fungi and fungal derivatives, so there's no label-scanning or second-guessing involved. You can easily dial the sweetness or tartness to your liking before serving, which makes it feel genuinely homemade rather than one-note. Garnished with lemon slices and fresh mint, it's as pretty as it is refreshing — the kind of pitcher you'll want to keep in the fridge all week.
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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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