Pork Free Raspberry Lemon Lemonade

Total time33 min

Prep time10 min

Cook time8 min

5.0

(26)

Tart, fruity, and brilliantly pink, this raspberry lemonade is the kind of drink that makes any afternoon feel like a special occasion. Fresh raspberries are simmered down with maple syrup into a gorgeous, jewel-toned syrup that gets strained smooth before meeting a generous pour of freshly squeezed lemon juice. The result is a pitcher drink that's bright and balanced — sweet enough to satisfy but with a citrusy edge that keeps every sip refreshing. Because every ingredient here is straightforward and plant-based, there's absolutely nothing to second-guess, making it a completely worry-free pour for anyone navigating dietary restrictions. You can dial the sweetness or tartness up or down right before serving, so it's easy to make it exactly your style. Pile the glasses high with ice, tuck in a sprig of fresh mint, and you've got something that looks as good as it tastes.

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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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