Vegan Chilled Raspberry Lemon Sparkling Cooler

Total time50 min

Prep time10 min

Cook time10 min

Vegan Chilled Raspberry Lemon Sparkling Cooler

Tart, fruity, and fizzing with bright citrus energy, this chilled sparkling cooler is the kind of drink that makes any afternoon feel like a special occasion. The heart of it is a homemade raspberry-lemon syrup built from fresh raspberries, maple syrup, and lemon zest — simmered down, strained smooth, and chilled before it ever hits the glass. Maple syrup does all the sweetening here, which means there's no honey or refined sugar to second-guess, making this completely plant-based without any compromise on flavor. Once the syrup is ready, it comes together in minutes: just stir it together with fresh lemon juice, pour over ice, and top with cold sparkling water for that satisfying fizz. A gentle stir keeps the bubbles alive, so every sip stays lively and refreshing from first pour to last. Dress each glass with a fresh raspberry and a lemon slice and it looks genuinely stunning — the kind of thing guests assume took far more effort than it did.

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Ingredients

4 servings

For the raspberry-lemon syrup

1 cup fresh raspberries
½ cup maple syrup
Full Circle Organic 100% Pure Maple Syrup Butternut Mountain Farm Butternut Mountain Farm Maple Syrup, 12 oz Butternut Mountain Farm 100% Pure Vermont Organic Maple Syrup - 12 Fl. Oz.
Jakeman's Organic Pure Maple Syrup
Maple Joe 100% Pure Organic Amber Maple Syrup, 6.4 fl oz
See all
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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