Fish Free Vegan Raspberry Lemonade with Fresh Mint
Bright, jewel-toned, and bursting with summer flavor, this raspberry lemonade is the kind of drink that makes people ask for the recipe before they've even finished their glass. A quick homemade raspberry syrup — made by simmering fresh berries with agave and water, then straining out the solids — gives the whole pitcher a deep, vibrant color and a fruity sweetness that no store-bought mix can touch. Muddled fresh mint adds an herbal lift that keeps every sip feeling cool and refreshing rather than cloying. Agave stands in beautifully for honey or refined sugar, making this entirely plant-based without any compromise on flavor. The balance of tart lemon juice, sweet raspberry syrup, and fragrant mint is easy to tweak right in the pitcher — a splash more lemon or a drizzle more agave and it's exactly yours. It's naturally free from any animal-derived ingredients, so everyone at the table can pour a glass without a second thought. Serve it over ice with a lemon slice 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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