Pecan Free Vegan Raspberry Lemonade with Fresh Mint
Tart, fruity, and impossibly refreshing, this vibrant pink lemonade is the kind of drink that makes a regular afternoon feel like a backyard party. Fresh raspberries are simmered down with agave syrup into a gorgeous deep-red syrup that gets strained smooth before joining the lemon juice and cold water in the pitcher. Muddled mint leaves add an herbal brightness that ties everything together in the most satisfying way. Because every ingredient here is whole and plant-based — fresh fruit, citrus, agave, and herbs — there's zero need to scan labels for hidden allergens or worry about cross-contact from tree nuts. The agave keeps it fully vegan while lending a clean, neutral sweetness that lets the raspberry and lemon shine. A quick taste at the end lets you dial in the balance exactly how you like it, whether you prefer it a little more tart or just a touch sweeter. Garnish with lemon slices and a sprig of mint and it looks as stunning 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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