Legume Free Vegan Raspberry Lemonade with Fresh Mint
Bright, jewel-toned, and bursting with summer flavor, this drink is the kind of thing that disappears fast at any gathering. Fresh raspberries are cooked down with agave syrup into a gorgeous, deep-red syrup that forms the backbone of the whole recipe — no artificial colors, no mystery sweeteners, just real fruit doing its thing. Muddled mint adds an herbal lift that makes each sip feel a little more special than your average glass of lemonade. The balance of tart lemon juice, fruity syrup, and cool water is easy to tweak to your own taste, and the recipe actively encourages you to adjust sweetness or acidity right before serving. Since every ingredient here is naturally plant-based and completely free of legumes, there's zero label-checking required — just grab your lemons and get squeezing. Garnished with lemon slices and fresh mint sprigs, it's also genuinely pretty enough to serve at a brunch or backyard party without any extra effort.
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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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