Paleo Raspberry Lemon Lemonade

Total time33 min

Prep time10 min

Cook time8 min

5.0

(26)

This vibrant pink drink is the kind of thing that makes a hot afternoon feel like a celebration. Fresh raspberries are simmered down with maple syrup into a jewel-toned syrup that brings natural sweetness without any refined sugar — making it a genuinely clean, whole-food refresher. Bright, freshly squeezed lemon juice cuts right through the sweetness and gives the whole thing that lip-smacking tartness you want in a great lemonade. The syrup comes together in under ten minutes on the stovetop, and once it's strained and cooled, you're just stirring everything into a pitcher — no special equipment needed. Served over ice with a sprig of mint and a lemon slice, it looks like something from a fancy café but costs a fraction of the price. It's proof that skipping processed ingredients doesn't mean skipping flavor — this one delivers big on both.

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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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