Pescatarian Peppermint Cocoa Lemonade

Total time40 min

Prep time10 min

Cook time10 min

5.0

(12)

This drink is proof that the most unexpected flavor combinations are often the most brilliant. Bright, tart lemon juice meets a silky homemade peppermint cocoa syrup, and the result is something genuinely unlike anything you'd find at a coffee shop or juice bar. The syrup comes together in minutes on the stovetop — just water, maple syrup, cocoa powder, peppermint extract, and a pinch of salt — then gets strained smooth and chilled before it ever touches your glass. Sparkling water brings the whole thing to life with a fizzy lift, and the trick of stirring it only gently means you get those gorgeous dark ribbons swirling through the lemonade rather than a flat, muddy mix. It's completely plant-based and free of any meat or seafood concerns by nature, so it fits effortlessly into a pescatarian lifestyle without any label-reading stress. Serve it over ice with a mint sprig and a lemon slice and it looks every bit as stunning as it tastes — perfect for a dinner party starter or an afternoon treat that feels a little special.

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Ingredients

4 servings

For the peppermint cocoa syrup

½ cup water
½ cup maple syrup
2 tbsp unsweetened cocoa powder
¼ tsp peppermint extract
1 pinch fine salt

For the lemonade

½ cup fresh lemon juice (from about 4 lemons)
3 cups sparkling water, chilled
2 cups ice

For serving

4 fresh mint sprigs (optional)
4 lemon slices (optional)

Instructions

1
Combine the water, maple syrup, and cocoa powder in a small saucepan over medium heat. Whisk constantly until the cocoa is fully dissolved and the mixture comes to a gentle simmer, about 3–4 minutes.
2
Remove the saucepan from the heat and whisk in the peppermint extract and salt. Pour the syrup through a fine-mesh strainer into a heatproof container to remove any undissolved cocoa solids.

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