Vegetarian Vegan Raspberry Lemonade with Fresh Mint
Few drinks manage to look this stunning while being this simple to pull together. Fresh raspberries are cooked down with agave syrup into a glossy, jewel-toned syrup that forms the backbone of the whole drink — no refined sugar, no artificial coloring, just pure berry intensity. Muddling the mint directly in the pitcher before adding the other ingredients is a small step that makes a big difference, releasing those bright, herbal oils so every sip has a little extra lift. The combination of tart fresh lemon juice, sweet raspberry syrup, and cool mint is genuinely refreshing in a way that store-bought lemonade just can't compete with. Agave keeps everything completely plant-based without sacrificing any of the sweetness you'd expect, making this an easy win for anyone cooking for a mixed crowd. Garnish generously with lemon slices and mint sprigs if you want that picture-perfect glass — because this one absolutely earns it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!