Pescatarian Raspberry Lemon Lemonade
Bright, tangy, and flushed with the color of summer, this homemade lemonade is the kind of drink that makes any afternoon feel like a celebration. Fresh raspberries are simmered down with maple syrup into a gorgeous deep pink syrup, which gets strained until silky smooth before meeting a generous pour of freshly squeezed lemon juice. The result is a pitcher of lemonade that's layered with real fruit flavor — sweet, tart, and just a little floral — in a way that no store-bought mix can touch. Because every ingredient here is naturally plant-based and fish-free, it fits a pescatarian lifestyle without any label-reading stress. You can dial the sweetness or tartness to your exact taste before serving, which makes it genuinely foolproof. Piled over ice and finished with lemon slices and fresh mint, it's as pretty as it is refreshing.
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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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