Shellfish Free Raspberry Lemon Lemonade

Total time33 min

Prep time10 min

Cook time8 min

5.0

(26)

Bright, tangy, and flushed with the color of fresh summer berries, this raspberry lemonade is the kind of drink that makes any afternoon feel like a celebration. A quick homemade raspberry syrup — made by simmering fresh raspberries with maple syrup and water until they collapse into a deep, jewel-toned liquid — is the secret to that bold, fruity flavor you just can't get from a powder or concentrate. Freshly squeezed lemon juice brings the zing, and the whole thing comes together in a big pitcher with nothing more than cold water and a good stir. The recipe is naturally free from any seafood-derived ingredients, so there's zero need to scrutinize labels or worry about unexpected additives sneaking in. You can dial the sweetness and tartness to your exact taste before serving, which makes it endlessly customizable for a crowd. Pile the glasses high with ice, tuck in a sprig of fresh mint, and you've got something that looks as gorgeous 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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