Caffeine Free Vegan Raspberry Lemonade with Fresh Mint
Bright, jewel-toned, and bursting with summer flavor, this drink is the kind of thing you want sweating on a patio table all afternoon. The raspberry syrup is made from scratch by simmering fresh berries with agave and water, then straining out the solids for a silky, deeply colored base that tastes nothing like anything from a bottle. Muddled fresh mint adds an herbal lift that makes the whole pitcher feel a little fancy without any extra effort. Fresh-squeezed lemon juice keeps things tart and lively, while agave sweetens everything naturally — no refined sugar, no artificial anything. Because every single ingredient here is whole and plant-based, you never have to second-guess a label or worry about hidden additives sneaking in. It's completely free of coffee, tea, and any other stimulants, so it's a genuinely great option for kids, pregnant folks, or anyone cutting back on stimulants without sacrificing a satisfying, flavorful drink. Adjust the agave and lemon to taste at the end and you've got a crowd-pleasing pitcher that's as easy to customize as it is to love.
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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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