Gelatin 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 special occasion. Fresh raspberries are simmered down with maple syrup and lemon zest into a glossy, jewel-toned syrup that forms the heart of the whole thing — no artificial flavors, no shortcuts. Many store-bought flavored drinks and cocktail mixers sneak in gelatin-based fining agents or additives, so making your own from scratch is the cleanest way to go. Here, every ingredient is straightforwardly plant-based and whole, so you can sip without second-guessing the label. The syrup gets strained until silky smooth, then combined with fresh lemon juice and chilled sparkling water for a fizzy, refreshing finish. A gentle stir keeps the bubbles alive, and a garnish of fresh raspberries and lemon slices makes it look like something you'd order at a rooftop bar. It's effortlessly elegant and genuinely easy to pull together.
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-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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!