Hazelnut Free Vegan Raspberry Lemonade with Fresh Mint
Bright, tangy, and the most gorgeous shade of deep pink, this drink is the kind of thing that makes people stop and ask what you're serving. Fresh raspberries are cooked down with agave syrup into a rich, jewel-toned syrup that forms the backbone of the whole recipe — no artificial flavors, no store-bought shortcuts. Muddled mint leaves add a cool, herbal lift that balances the tartness of freshly squeezed lemon juice in the best possible way. Everything here is made from whole, simple ingredients, so there's no need to scan labels or worry about hidden nut-based additives sneaking into your glass. The agave keeps it fully plant-based while lending a smooth, mellow sweetness that plays beautifully against the bright citrus. It's easy to tweak to your taste right at the end — a splash more lemon or a touch more agave and you've got your perfect pour. Dress it up with lemon slices and a sprig of mint and it looks 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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