Beef Free Raspberry Lemon Cooler

Total time48 min

Prep time10 min

Cook time8 min

4.6

(15)

Bright, fizzy, and bursting with real fruit flavor, this raspberry lemon cooler is the kind of drink that makes any afternoon feel like a special occasion. A homemade raspberry syrup — built from fresh berries, maple syrup, and water — gets simmered down and strained until it's silky smooth, delivering a depth of flavor that no store-bought mix can touch. Fresh-squeezed lemon juice brings a tart, sunny contrast, and chilled sparkling water ties it all together with a satisfying effervescence. The result is a gorgeous, jewel-toned pitcher drink that looks as impressive as it tastes. Optional mint sprigs and lemon slices make it feel downright elegant with almost zero extra effort. Since every ingredient here is plant-based and naturally sourced, it's an effortless fit for anyone avoiding animal proteins — no substitutions or label-checking required. Make a big batch ahead of time and keep the syrup in the fridge so you can pour a glass whenever the mood strikes.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!