Red Meat Allergy Friendly Raspberry Lemon Cooler
Bright, fizzy, and bursting with real fruit flavor, this sparkling drink is the kind of thing you'll want to keep on rotation all summer long. The homemade raspberry syrup is the star — simmered down with maple syrup and water until it's deeply fragrant and just thick enough to coat a spoon. Straining out the solids gives you a silky, jewel-toned base that blends beautifully with fresh-squeezed lemon juice and chilled sparkling water. Because everything here is built from whole, simple ingredients, there's no need to scrutinize labels or worry about hidden additives that can sneak into store-bought mixers and flavored drinks. The result is a gorgeous pitcher drink that looks fancy but comes together with minimal effort. Garnish with a sprig of mint and a lemon wheel and it's honestly ready for a crowd.
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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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