Nutmeg Free Vegan Raspberry Lemonade with Fresh Mint
Bright, jewel-toned, and bursting with summer flavor, this drink is the kind of thing you want to sip on a hot afternoon with absolutely no effort wasted. A quick homemade raspberry syrup made from fresh berries and agave gives it a rich, fruity depth that no store-bought mix can touch. Muddling fresh mint directly in the pitcher releases those cool, herbal oils and makes the whole thing smell incredible before you even take a sip. The lemon juice keeps everything tart and lively, while the agave sweetens without any fuss — and you can easily dial both up or down to suit your taste. Every single ingredient here is clean and straightforward, so there's no need to scan labels or second-guess what's in your glass. It's naturally plant-based, completely free of any warming spices, and honestly refreshing in the most uncomplicated way possible. Dress it up with lemon slices and a sprig of mint, and it looks as good as it tastes.
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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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