Dairy Free Raspberry Lemon Cooler
Tart, fizzy, and brilliantly pink, this sparkling drink is the kind of thing that makes a regular afternoon feel like a little occasion. The homemade raspberry syrup is the real star — simmered down with maple syrup and water until it's thick, jewel-toned, and packed with real berry flavor. Fresh lemon juice cuts through the sweetness with just the right amount of brightness, and the chilled sparkling water brings everything together in a glass that looks as good as it tastes. Since every ingredient here is naturally free of dairy, there's nothing to swap or second-guess — no hidden cream, no butter, no surprises. It's a genuinely refreshing option that works for a crowd or just for yourself on a warm afternoon. Garnish with a sprig of mint and a lemon slice and it's practically effortless entertaining.
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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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