Almond Free Raspberry Lemon Cooler
Tart raspberries, bright lemon, and a touch of maple syrup come together in a sparkling drink that feels like summer in a glass. The homemade raspberry syrup is the real star here — simmered down until it's rich and jewel-toned, then strained smooth before it ever meets the lemon juice and bubbles. Because everything is made from scratch with whole, simple ingredients, there's zero guesswork about what's actually in your glass. So many store-bought flavored drinks and syrups sneak in unexpected additives, but this one keeps things refreshingly straightforward. The fizzy sparkling water lifts the whole thing, and a sprig of fresh mint or a lemon slice on the rim makes it look like something you'd order at a fancy café. It's equally at home at a backyard cookout or a lazy weekend brunch, and it comes together with almost no effort once the syrup is chilled and ready to go.
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Learn more →Ingredients
4 servings
For the raspberry syrup
- 1 ½ cups fresh raspberries
- ½ cup maple syrup
- ½ cup water
For the cooler
- ½ cup fresh lemon juice (from about 3–4 lemons)
- 3 cups sparkling water, chilled
- 2 cups ice cubes
For serving
- fresh mint sprigs (optional)
- lemon slices, for garnish (optional)
Instructions
- 1
Combine the raspberries, maple syrup, and water in a small saucepan over medium heat. Cook, stirring occasionally and pressing the raspberries against the side of the pan with a spoon, until the berries have completely broken down and the syrup is slightly thickened, about 6–8 minutes.
- 2
Pour the raspberry mixture through a fine-mesh strainer set over a bowl or measuring cup, pressing firmly on the solids with the back of a spoon to extract as much liquid as possible. Discard the solids. Let the syrup cool to room temperature, then refrigerate until cold, at least 30 minutes.
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