Pistachio Free Vegan Raspberry Lemonade with Fresh Mint
Few drinks manage to look as stunning as they taste, but this vibrant pitcher does exactly that — a jewel-toned raspberry syrup swirled through bright, freshly squeezed lemon juice and muddled mint. The syrup is made from scratch by simmering fresh raspberries with agave and water, then straining out the solids for a silky, deeply colored base that no bottled mix can compete with. Agave keeps the whole thing completely plant-based, so there's no honey or refined sweetener to second-guess. Muddling the mint directly in the pitcher releases its oils and gives every glass a fragrant, garden-fresh lift that dried herbs simply can't replicate. The final result is tart, sweet, and herbal all at once — the kind of drink that disappears fast at a backyard gathering. Everything here is whole, simple, and naturally free of nuts and tree nuts, so you can serve it confidently to a crowd without scanning a single label.
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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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