Vegetarian Raspberry Lemon Lemonade

Total time33 min

Prep time10 min

Cook time8 min

5.0

(26)

Tart, fruity, and strikingly pink, this homemade lemonade is the kind of drink that makes any occasion feel a little more special. The secret is a quick raspberry syrup made by simmering fresh berries with maple syrup and water until they collapse into a gorgeous, jewel-toned liquid. Straining out the solids gives you a silky, vibrant base that blends beautifully with freshly squeezed lemon juice — no bottled stuff here. The balance of sweet and tart is completely adjustable, so you can dial it up or down to suit your crowd. Served over ice with lemon slices and a sprig of fresh mint, it looks like something from a fancy café without any of the effort. Every ingredient is straightforward and plant-based, so it fits naturally into a meat-free lifestyle without any substitutions or compromises. Make a big pitcher and watch it disappear.

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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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