Yeast Free Raspberry Lemon Lemonade

Total time33 min

Prep time10 min

Cook time8 min

5.0

(26)

Bright, tangy, and deeply refreshing, this raspberry lemonade is the kind of drink that looks like it came from a fancy café but comes together in your own kitchen with just a handful of real ingredients. The raspberry syrup is made from scratch by simmering fresh berries with maple syrup and water until they break down into a gorgeous, jewel-toned liquid — no refined sugar, no mystery additives, and absolutely nothing fermented. That matters more than you might think, since many store-bought lemonades and flavored syrups sneak in ingredients that don't work for a yeast-free lifestyle. Fresh-squeezed lemon juice brings the zing, and the whole thing gets stirred together in a pitcher so you can taste and adjust the balance exactly to your liking. Served over ice with a sprig of mint and a lemon slice, it's as pretty as it is satisfying. Whether you're navigating dietary restrictions or just craving something made with clean, whole ingredients, this pitcher delivers every single time.

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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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