Walnut Free Raspberry Lemon Cooler

Total time48 min

Prep time10 min

Cook time8 min

4.6

(15)

Bright, tangy, and beautifully pink, this sparkling drink is the kind of thing that makes a regular afternoon feel like a little occasion. A homemade raspberry syrup — made by simmering fresh raspberries with maple syrup and water, then straining out the solids — gives you a rich, jewel-toned base that no store-bought mix can match. Fresh lemon juice cuts through the sweetness with just the right amount of pucker, and chilled sparkling water brings it all together with a satisfying fizz. The whole thing comes together in a pitcher, making it easy to scale up for a crowd or keep in the fridge for whenever the craving hits. Tree nut concerns are completely off the table here — every ingredient is straightforward fruit, natural sweetener, and water, so there's nothing hidden to worry about. A sprig of fresh mint or a few lemon slices on the rim turns it into something that looks genuinely impressive with almost zero extra effort.

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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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