Cinnamon Free Raspberry Lemon Cooler
Tart raspberries, bright lemon juice, 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 thick and deeply fruity, then strained smooth before it ever meets the fizz. Because everything is made from scratch with whole, simple ingredients, there's no need to scan labels for hidden spice blends or flavoring agents that can sneak into store-bought syrups and mixers. Fresh lemon juice keeps the citrus flavor clean and vivid, while the sparkling water adds a gentle effervescence that makes every sip feel a little celebratory. A sprig of mint and a lemon slice on the rim take it from casual to genuinely impressive without any extra effort. It's the kind of drink you'll want to batch up for a crowd and keep in the fridge all week long.
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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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