Pecan Free Raspberry Lemon Cooler

Total time48 min

Prep time10 min

Cook time8 min

4.6

(15)

Bright, tangy, and absolutely gorgeous in a glass, this sparkling drink is the kind of thing you'll want to make on repeat all summer long. The homemade raspberry syrup is the real star — simmered down with maple syrup and water until it's deeply fruity and just thick enough to coat a spoon. Straining out the solids gives you a silky, jewel-toned base that looks like something from a fancy café, but comes together in under ten minutes on the stovetop. Fresh lemon juice keeps everything lively and tart, and the sparkling water adds a fizzy lift that makes each sip feel genuinely refreshing. Tree nut allergies can make store-bought drinks and flavored syrups a minefield, but every single ingredient here is straightforward and easy to verify. A few mint sprigs and lemon slices on top make it look effortlessly impressive whether you're serving it at a backyard gathering or just treating yourself on a Tuesday.

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!