Pregnancy Friendly Raspberry Lemon Cooler
Staying hydrated during pregnancy is genuinely important, and it's so much easier when your drink actually tastes like something worth sipping. This sparkling cooler brings together a homemade raspberry syrup — made by simmering fresh raspberries with maple syrup and water — and bright, freshly squeezed lemon juice for a flavor that feels festive without any caffeine or alcohol to worry about. The syrup comes together in under ten minutes on the stovetop, and straining it gives you a beautifully smooth, jewel-toned base that mixes effortlessly with chilled sparkling water. Because everything is made from scratch, you know exactly what's going into your glass — no artificial sweeteners, no mystery additives, just real fruit and simple ingredients. It's equally at home at a baby shower as it is on a quiet afternoon when you just want something cold and refreshing. Garnish with a sprig of fresh mint and a lemon slice, and it looks like something you'd order at a nice restaurant.
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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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