Oats Free Vegan Raspberry Lemonade with Fresh Mint
Bright, jewel-toned, and bursting with summer flavor, this raspberry lemonade is the kind of drink that makes people ask for the recipe before they've even finished their glass. Fresh raspberries are cooked down with agave syrup into a gorgeous, deep-red syrup that brings a natural sweetness without any refined sugar. Muddled mint leaves add an herbal lift that takes the whole thing from simple to seriously impressive. Every single ingredient here is whole and straightforward — fruit, citrus, agave, mint, water — so there's absolutely nothing to second-guess if you're navigating a grain-free lifestyle. The straining step keeps the texture silky smooth, and a final taste-and-adjust moment means you can dial the sweetness or tartness exactly to your liking. Serve it over ice with lemon slices and a sprig of mint for a pitcher drink that looks like it came from a fancy café but came together in your own kitchen.
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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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