Nutmeg Free Raspberry Lemon Cooler

Total time48 min

Prep time10 min

Cook time8 min

4.6

(15)

Bright, tangy, and beautifully pink, this sparkling drink is the kind of thing you want to sip on a warm afternoon with absolutely nothing to worry about. The homemade raspberry syrup is the real star — fresh berries are simmered down with maple syrup and water until thick and deeply fruity, then strained smooth for a clean, jewel-toned base. Squeezing your own lemons keeps everything fresh and sharp, and the sparkling water adds just the right amount of fizz without overwhelming the fruit. Many store-bought flavored drinks and cocktail mixers sneak in unexpected spice blends, so making your own from scratch means you know exactly what's in the glass. The whole process is straightforward and low-fuss, and the syrup can be made ahead and chilled so you're ready to pour the moment guests arrive. A few mint sprigs and lemon slices on top make it look like something from a fancy café, with almost no extra effort.

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!