Gelatin Free Vegan Raspberry Lemonade with Fresh Mint
Tart, fruity, and impossibly refreshing, this raspberry lemonade is the kind of drink that makes a regular afternoon feel like a special occasion. Fresh raspberries are simmered down into a gorgeous deep-red syrup with agave and water, then strained smooth before meeting bright lemon juice and muddled mint in a big pitcher. Agave does all the sweetening here, which means no animal-derived ingredients sneak in — a real win for anyone who has learned to read labels carefully on flavored syrups and packaged drink mixes. The muddled mint is a small step that pays off big, releasing those herbal oils so every sip has a little extra lift. Everything comes together with cold water and ice, and you can nudge the balance toward sweeter or more tart right before serving. It's naturally vibrant without any artificial color or thickeners, just real fruit doing its thing. Dress the glasses up with lemon slices and mint sprigs and it looks like something you'd pay way too much for at a café.
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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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