Fructose Free Vegan Raspberry Lemonade with Basil
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Learn more →Ingredients
4 servings
For the raspberry-basil syrup
- 1 cup fresh raspberries
Ingredient noteA low fructose diet limits fruit portions because fructose adds up across servings; the small amount of berries used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid raspberries, please tap it and change its rating to Red.
- ½ cup organic cane sugar
- ½ cup water
- 8 large fresh basil leaves
For the lemonade
- ¾ cup fresh lemon juice (from about 5–6 lemons)
- 3 cups sparkling water
- 2 cups ice
For serving
- 4 fresh basil sprigs (optional)
- ¼ cup fresh raspberries (optional)Ingredient note
A low fructose diet limits fruit portions because fructose adds up across servings; the small amount of berries used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid raspberries, please tap it and change its rating to Red.
Instructions
- 1
Combine the raspberries, organic cane sugar, and water in a small saucepan over medium heat. Stir until the sugar dissolves and the raspberries begin to break down, about 4–5 minutes.
- 2
Remove the pan from the heat, add the basil leaves, and press them gently into the syrup with a spoon. Let the mixture steep for 15 minutes, until the syrup is fragrant and deeply colored.
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