
Bright, tangy, and flushed with the color of fresh summer berries, this raspberry lemonade is the kind of drink that makes a plain glass feel like a special occasion. A quick homemade raspberry syrup — built from real fruit, maple syrup, and water — gets strained until silky smooth, then stirred together with freshly squeezed lemon juice for a flavor that no bottled version can touch. Every single ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no label-scanning or cross-contamination stress to worry about. The whole process is simple enough to pull off on a weeknight, and the result is a pitcher of something genuinely gorgeous. You can dial the sweetness or tartness to your exact preference right before serving, which makes it easy to please a whole crowd. Pile the glasses high with ice, tuck in a sprig of fresh mint, and you've got a drink that looks as good as it tastes.
Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings








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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
