Pork 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 simmered down with agave syrup into a gorgeous deep-red syrup that brings a natural sweetness and a little tartness to every sip. Muddled mint leaves add a cool, herbal lift that takes the whole thing from simple to seriously refreshing. Agave keeps it entirely plant-based, so there's no honey or refined sweetener to second-guess — just clean, real ingredients from start to finish. The syrup comes together in under five minutes on the stovetop, and once it's strained and cooled, the rest is just stirring and pouring. It's endlessly adjustable too — a splash more lemon juice or a drizzle more agave lets you dial in exactly the balance you love. Serve it over ice with a few lemon slices and a sprig of mint, and it looks like something straight off a restaurant patio menu.
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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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