Oats 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. A quick homemade raspberry syrup — made by simmering fresh berries with maple syrup and water — gives it a rich, jammy depth that store-bought versions simply can't match. Fresh-squeezed lemon juice keeps everything bright and balanced, and you can easily dial the sweetness or tartness up or down to suit your taste. Every single ingredient here is naturally free from grains and grain-derived additives, so there's no label-scanning required. Served over ice with a sprig of mint and a lemon slice, it looks stunning in a glass and tastes even better than it looks. It's the perfect pitcher drink for warm days, backyard gatherings, or just treating yourself on a Tuesday.
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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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