Shellfish Free Peppermint Cocoa Lemonade
This drink is the kind of unexpected combination that sounds wild until you actually try it — and then you can't stop thinking about it. A homemade peppermint cocoa syrup made with maple syrup and unsweetened cocoa powder brings a rich, minty depth that plays off the bright tartness of fresh lemon juice in the most surprisingly refreshing way. The whole thing gets lifted by chilled sparkling water, so every sip is fizzy, cool, and layered with flavor. Since the syrup is made entirely from pantry staples and strained smooth before chilling, you know exactly what's going into your glass — no mystery additives, no label-reading stress. It's naturally free from anything seafood-related, which honestly isn't hard to achieve here since the ingredients are as clean and plant-based as it gets. Serve it over ice with a mint sprig and a lemon slice for a presentation that looks like it came from a fancy café. This one is perfect for warm afternoons, dinner parties, or any time you want something that feels a little special without much effort at all.
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Learn more →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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