Barley 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 until rich and deeply fruity, then strained smooth before it ever meets the bubbles. Because everything is made from scratch with whole, simple ingredients, there's no need to scan labels for hidden grain-based additives that can sneak into store-bought syrups and flavored mixers. Fresh lemon juice keeps the flavor lively and clean, while chilled sparkling water gives it that satisfying fizz. A gentle final stir preserves every last bubble, so each pour is as refreshing as the first. Dress it up with a sprig of mint and a lemon slice, and it's pretty enough to serve at a party without any extra effort.
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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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