Wheat Free Raspberry Lemon Cooler
Bright, tart, and beautifully pink, this sparkling drink is the kind of thing that makes a regular afternoon feel like a little occasion. The homemade raspberry syrup is the real star — simmered down with maple syrup until thick and jewel-toned, then strained smooth before it ever hits the glass. Fresh lemon juice cuts through the sweetness with just the right amount of zing, and the sparkling water keeps everything light and effervescent. Every single ingredient here is naturally free of wheat, so there's no label-reading required and no substitutions to stress over. It comes together in a pitcher, looks stunning with a lemon slice and a sprig of mint, and tastes like something you'd order at a fancy café. Make the syrup ahead and keep it in the fridge so you can pour a glass whenever the mood strikes.
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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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