Xanthan Gum Free Vegan Raspberry Lemonade with Fresh Mint
Tart, fruity, and impossibly refreshing, this drink is the kind of thing you want to sip on a hot afternoon with absolutely nothing to worry about. The raspberry syrup is made from scratch by simmering fresh berries with agave and water, then straining out the solids for a silky, jewel-red liquid that tastes nothing like anything from a bottle. Muddled mint adds a cool, herbal lift that makes the whole pitcher feel a little fancy without any extra effort. Because everything here is built from whole, simple ingredients — fresh lemon juice, raspberries, agave, mint — there are no stabilizers, thickeners, or additives to navigate. That makes it a natural fit for anyone avoiding gums and binding agents that sneak into so many packaged beverages and drink mixes. You can easily adjust the sweetness or tartness at the end, so it comes out exactly the way you like it every single time.
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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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