Celery Free Chilled Raspberry Lemon Sparkling Cooler
Bright, tangy, and beautifully pink, this sparkling cooler is the kind of drink that makes any afternoon feel like a celebration. A homemade raspberry-lemon syrup forms the heart of it — simmered until the berries break down and the whole thing thickens into something deeply fruity and fragrant. Straining out the solids gives you a silky, jewel-toned base that pairs perfectly with fresh lemon juice and a generous pour of chilled sparkling water. The result is refreshing without being cloying, with just the right balance of sweet and tart. Every single ingredient here is naturally free from celery and celery derivatives, so there's no label-scanning or substitution stress involved — just clean, simple produce and pantry staples. A few raspberries and lemon slices on top make it look like something you'd order at a fancy café, but it comes together in your own kitchen with minimal effort. Serve it over ice the moment it's assembled and enjoy every fizzy, fruit-forward sip.
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Learn more →Ingredients
4 servings
For the raspberry-lemon syrup
- 1 cup fresh raspberries
- ½ cup maple syrup
- ½ cup water
- 1 tbsp lemon zest (from about 2 lemons)
For the cooler
- ½ cup fresh lemon juice (from about 4 lemons)
- 3 cups sparkling water, chilled
- 2 cups ice cubes
For serving
- 4 fresh raspberries, for garnish (optional)
- 4 lemon slices, for garnish (optional)
Instructions
- 1
Combine the raspberries, maple syrup, water, and lemon zest in a small saucepan over medium heat. Cook, stirring occasionally and pressing the raspberries gently with the back of a spoon, until the berries have broken down and the syrup is slightly thickened, about 8–10 minutes.
- 2
Pour the syrup through a fine-mesh strainer into a heatproof bowl or measuring cup, pressing the solids firmly to extract all the liquid. Discard the solids. Let the strained syrup cool to room temperature, then refrigerate until fully chilled, at least 30 minutes.
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