Pescatarian 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 adds an herbal lift that keeps every sip feeling cool and refreshing, even on the hottest days. Freshly squeezed lemon juice ties it all together with just the right amount of tartness, and you can tweak the balance to your own taste right before serving. The whole thing comes together in one pitcher with minimal effort, making it equally at home at a backyard cookout or a quiet afternoon on the porch. Garnished with lemon slices and a sprig of mint, it looks like something from a restaurant menu — but it's completely homemade and endlessly satisfying.
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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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