BHA & BHT Free Vegan Raspberry Lemonade with Fresh Mint
Bright, jewel-toned, and bursting with real fruit flavor, this drink is the kind of thing that makes a hot afternoon feel like a celebration. The raspberry syrup is made from scratch by simmering fresh berries with agave and water, then straining out every last bit of pulp for a silky, deeply colored base. Because every ingredient here is whole and unprocessed — fresh lemons, fresh mint, fresh raspberries — you never have to second-guess what's actually in your glass. Many store-bought lemonades and flavored drinks sneak in preservatives like BHA and BHT to extend shelf life, but making your own from scratch sidesteps all of that completely. Muddling the mint directly in the pitcher releases its natural oils and gives the whole drink a garden-fresh lift that bottled versions simply can't replicate. Agave keeps it vegan and blends smoothly into cold liquid without the graininess you sometimes get with granulated sugar. Serve it over ice with a few lemon slices and a sprig of mint, and it looks as good as it tastes.
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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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