
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 — 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. The balance of sweet and tart is completely in your hands, so you can dial it up or down to suit your crowd. Poured over ice with a sprig of mint and a lemon slice, it looks like something from a fancy café menu but comes together with minimal effort and a handful of wholesome ingredients. Every component here is naturally plant-based and free from any meat-derived additives, so there's zero guesswork about what's in your glass. Make a big pitcher for a backyard gathering or scale it down for a quiet afternoon treat — either way, it disappears fast.
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!
