Gluten Free Raspberry Lemon Cooler
Tart, fruity, and fizzy, this raspberry lemon cooler is the kind of drink that makes any afternoon feel like a special occasion. The homemade raspberry syrup is the real star — fresh berries simmered down with maple syrup and water into a jewel-toned concentrate that's miles better than anything from a bottle. Squeezing real lemons and straining the syrup yourself takes only a few extra minutes, but the payoff in flavor is enormous. Since every ingredient here is naturally free of gluten, there's no label-reading required and no worry about hidden additives sneaking into your glass. The sparkling water gets folded in gently at the end so you keep every last bubble, giving the drink that satisfying effervescent lift. Serve it over ice with a sprig of mint and a lemon slice, and it looks as gorgeous as it tastes.
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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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