Pistachio Free Raspberry Lemon Cooler
Tart raspberries, bright lemon, and a touch of maple syrup come together in a sparkling drink that feels like summer in a glass. The homemade raspberry syrup is the real star here — simmered until deeply fruity and strained smooth, it gives the whole cooler a gorgeous jewel-toned color and a flavor that no store-bought mix can touch. Fresh lemon juice keeps things lively and just a little tangy, while the sparkling water adds that satisfying fizz. Every single ingredient in this recipe is naturally free from tree nuts of any kind, so there's zero guesswork and no label-scanning required. It's an easy, crowd-pleasing drink that works just as well for a backyard gathering as it does for a quiet afternoon on the porch. Garnish with mint and a lemon slice if you want to make it look as good 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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