Hazelnut Free Chilled Raspberry Lemon Sparkling Cooler
Bright, tangy, and beautifully pink, this chilled sparkling cooler is the kind of drink that makes any afternoon feel like a celebration. A homemade raspberry-lemon syrup is the heart of it — fresh raspberries and lemon zest are simmered down with maple syrup until thick and fragrant, then strained smooth for a jewel-toned base that tastes nothing like anything from a bottle. The combination of that syrup with fresh-squeezed lemon juice and fizzy sparkling water hits every note: sweet, tart, and refreshingly effervescent. Tree nut allergies can make flavored drinks and syrups a minefield since commercial versions sometimes sneak in unexpected extracts or shared-facility warnings, but every single ingredient here is straightforward and easy to verify. Stirring gently at the end keeps the bubbles alive so each glass stays lively right up until the first sip. Dress it up with a lemon slice and a floating raspberry and it looks stunning on a table without any extra effort.
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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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