Macadamia Free Raspberry Lemon Cooler
Tart raspberries, bright lemon juice, and a touch of maple syrup come together in a sparkling drink that feels genuinely special without requiring much effort at all. The homemade raspberry syrup is the real star here ā simmered down until thick and jewel-toned, then strained smooth before it ever hits the pitcher. That extra step of pressing the solids through a fine-mesh strainer means you get a beautifully clear, intensely flavored base that no store-bought mix can match. Fresh lemon juice keeps things lively and a little tangy, while chilled sparkling water adds just the right amount of fizz. Every single ingredient in this drink is naturally free from tree nuts of any kind, so there's no label-scanning or cross-contact stress to worry about. Garnish with a sprig of mint and a lemon slice and it looks like something you'd pay way too much for at a rooftop bar. It's the kind of refreshing, crowd-pleasing drink you'll want to make on repeat all summer long.
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Learn more āIngredients
4 servings
For the raspberry syrup
- 1 Ā½ cups fresh raspberries
- Ā½ cup maple syrup
- Ā½ cup water
For the cooler
- Ā½ cup fresh lemon juice (from about 3ā4 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 6ā8 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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