Cinnamon 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. Fresh raspberries are simmered down into a glossy, deep-red syrup using agave and water, then strained smooth before meeting a generous pour of real squeezed lemon juice. Muddled mint adds an herbal lift that makes the whole pitcher feel a little more special than your average lemonade. Because every ingredient here is straightforward and plant-based, there's no need to scan labels or worry about hidden spice blends sneaking in unwanted flavors. The agave keeps it fully vegan while also letting you dial sweetness up or down to your exact taste. Garnished with lemon slices and fresh mint sprigs, it looks as good as it tastes — effortlessly impressive with almost no effort at all.
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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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