Lactose Free Vegan Raspberry Lemonade with Fresh Mint
Bright, jewel-toned, and bursting with summer flavor, this drink is the kind of thing you want sweating on a patio table all afternoon. The raspberry syrup is made from scratch by simmering fresh berries with agave and water, then straining out the solids for a silky, deeply colored base that tastes nothing like the artificial stuff. Freshly squeezed lemon juice keeps things sharp and bright, while muddled mint leaves add an herbal lift that makes every sip feel a little more special. Because everything here is built from whole, plant-based ingredients, there's zero dairy to worry about — no hidden cream, no butter, nothing that could cause a problem for anyone avoiding lactose. Agave stands in beautifully as the sweetener, and you can dial the balance up or down at the end depending on how tart or sweet you like it. It's elegant enough to serve at a dinner party but easy enough to throw together on a random Tuesday.
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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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