Barley Free Vegan Raspberry Lemonade with Fresh Mint
Tart, fruity, and impossibly refreshing, this raspberry lemonade is the kind of drink that makes a regular afternoon feel like a special occasion. Fresh raspberries are simmered down with agave syrup into a gorgeous, jewel-toned syrup that gets strained smooth before meeting bright lemon juice and muddled mint in a big pitcher. The result is layered and complex in the best way — sweet, tangy, and herbaceous all at once. Every ingredient here is naturally free from grain-based additives, so there's no label-scanning required and no compromises on flavor. Agave stands in beautifully as the sweetener, keeping the whole drink plant-based and easy to adjust to your taste. Serve it over ice with a lemon slice and a sprig of mint and it looks like something straight off a restaurant menu. It's the kind of recipe you'll want to double the moment you realize how fast the pitcher disappears.
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Learn more →Ingredients
4 servings
For the raspberry syrup
- 6 oz fresh raspberries (about 1 ¼ cups)
- ⅓ cup agave syrup
- ⅓ cup water
For the lemonade
- ¾ cup fresh lemon juice (from about 5–6 lemons)
- 3 cups cold water
- ¼ cup fresh mint leaves, loosely packed
- 2 cups ice cubes
For serving
- lemon slices, for serving (optional)
- fresh mint sprigs, for serving (optional)
Instructions
- 1
Combine the raspberries, agave syrup, and 1/3 cup water in a small saucepan over medium heat. Cook, stirring occasionally and pressing the berries against the side of the pan, until the raspberries have completely broken down and the syrup is a deep red and slightly thickened, about 4–5 minutes.
- 2
Pour the raspberry mixture through a fine-mesh strainer set over a bowl or measuring cup, pressing firmly on the solids with the back of a spoon to extract as much liquid as possible. Discard the solids. Let the syrup cool to room temperature, about 15 minutes.
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