Gluten Free Vegan Raspberry Lemonade with Fresh Mint
Tart, fruity, and impossibly refreshing, this drink is the kind of thing you want in your hand the moment the temperature climbs. Fresh raspberries are simmered down with agave syrup into a gorgeous deep-red syrup that brings a natural sweetness without any refined sugar or artificial flavoring. Muddled mint leaves add a cool, herby lift that makes the whole pitcher feel a little fancy without any extra effort. Every single ingredient here is naturally free of gluten, so there's no label-checking or substitution stress — just pure, vibrant flavor from start to finish. The agave keeps it entirely plant-based as well, so it works beautifully for a wide range of guests and dietary needs at once. Squeeze your lemons fresh, taste as you go, and don't skip the garnish — a sprig of mint and a lemon wheel make it look like something straight off a restaurant menu.
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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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