MSG 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. 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 anything from a bottle. Fresh lemon juice and muddled mint bring a lively, aromatic lift that makes every sip feel genuinely refreshing. Because every ingredient here is whole and unprocessed — fresh fruit, agave, herbs, water — there's zero concern about hidden additives or flavor enhancers sneaking into your glass. Store-bought lemonades and flavored syrups are notorious for containing ingredients you didn't ask for, so making your own is a genuinely satisfying workaround. The agave keeps it fully plant-based while adding a gentle, neutral sweetness that lets the raspberry and lemon shine without competing. It's endlessly adjustable too — a little more lemon if you like it tart, a touch more agave if you want it sweeter.
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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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