Nightshade 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 simmered down into a gorgeous deep-red syrup with agave and water, then strained until silky smooth — no artificial colors or mystery sweeteners in sight. Muddled mint adds a cool, herbal lift that makes the whole pitcher feel a little fancy without any extra effort. Squeezed-to-order lemon juice keeps things bracingly tart, and agave steps in as a plant-based sweetener that blends beautifully into cold drinks. The best part? Every single ingredient here is naturally free of nightshades, so there's nothing to second-guess or swap out. It's endlessly adjustable too — a splash more lemon if you like it sharp, a touch more agave if you want it sweeter. Serve it over ice with a sprig of mint and you've got a showstopper that looks like it came from a café 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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