Vegan Raspberry Lemon Cooler

Total time48 min

Prep time10 min

Cook time8 min

4.6

(15)

Tart, fruity, and fizzy, this drink is the kind of thing you want in your hand on a warm afternoon. The homemade raspberry syrup is the real star — fresh berries are simmered down with maple syrup and water until they collapse into a rich, jewel-toned liquid that tastes nothing like the artificially flavored stuff. Straining out the solids gives you a silky, vibrant base that pairs beautifully with bright fresh lemon juice and the gentle fizz of sparkling water. Because maple syrup stands in for honey or refined white sugar, the whole drink is completely plant-based without any compromise on sweetness or depth. It comes together in a pitcher, looks stunning with a lemon slice and a sprig of mint, and is just as welcome at a backyard gathering as it is for a quiet afternoon at home. Make the syrup ahead of time and keep it cold in the fridge, and you're only minutes away from something that feels genuinely special.

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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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