Carrageenan Free Vegan Raspberry Lemonade with Fresh Mint
Bright, jewel-toned, and bursting with summer flavor, this drink is the kind of thing that disappears fast at any gathering. A quick homemade raspberry syrup — made by simmering fresh berries with agave and water, then straining out the solids — gives you a deeply colored, naturally sweet base without any of the thickeners or stabilizers that sneak into store-bought flavored syrups and bottled lemonades. Agave steps in as the sweetener throughout, keeping everything plant-based and free from additives you'd rather not think about. Muddled fresh mint adds an herbal lift that makes this feel genuinely special rather than just juice in a glass. The whole thing comes together in one pitcher, and you can nudge the balance of sweet and tart right at the end to suit your crowd. Garnished with lemon slices and mint sprigs, it looks as good as it tastes — effortlessly impressive for a recipe this simple.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!