Vegan Raspberry Lemon Lemonade
Tart, fruity, and strikingly pink, this raspberry lemonade is the kind of drink that makes any afternoon feel like a special occasion. The secret is a quick homemade raspberry syrup made by simmering fresh raspberries with maple syrup and water until they break down into a rich, jewel-toned concentrate — no refined sugar, no artificial dyes, just real fruit doing its thing. Once strained and cooled, it blends beautifully with freshly squeezed lemon juice for a balance of sweet and tangy that bottled lemonade simply can't match. Because every ingredient here is entirely plant-based, there's nothing to second-guess — maple syrup stands in effortlessly for honey without sacrificing any of that luscious sweetness. You can dial the flavor to your liking right before serving, adding a little more water or an extra squeeze of lemon depending on your mood. Poured over ice and finished with a lemon slice and a sprig of fresh mint, it looks as good as it tastes. This is the pitcher drink you'll be making on repeat all season long.
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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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