Celery Free Vegan Raspberry Lemonade with Fresh Mint
Tart, fruity, and brilliantly pink, this drink is the kind of thing that makes a regular afternoon feel like a special occasion. Fresh raspberries are simmered down into a glossy, jewel-toned syrup with agave and water, then strained smooth before meeting bright squeezed lemon juice and muddled mint in a big pitcher. The result is layered and refreshing in a way that store-bought lemonade simply cannot compete with. Agave keeps the whole thing completely plant-based without sacrificing any sweetness, and every single ingredient here is naturally free from anything that could cause concern for those navigating celery sensitivities. The muddled mint step is a small move that makes a big difference — it releases those aromatic oils and gives the drink a garden-fresh lift that ties everything together beautifully. Serve it over ice with a lemon slice and a sprig of mint for a glass that 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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