Low Sodium Raspberry Lemon Mocktail
Tart, fruity, and absolutely gorgeous in the glass, 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 from fresh berries and sweetened with maple syrup, it turns a deep, jewel-toned red that looks almost too pretty to drink. Freshly squeezed lemon juice cuts through the sweetness with just the right amount of brightness, and the chilled sparkling water brings everything together with a satisfying fizz. Because every component is made from scratch, there's no reaching for a store-bought mixer loaded with sodium or mystery additives — you know exactly what's going into each glass. A lemon slice and a sprig of fresh mint on the rim take it from casual to genuinely impressive without any extra effort. It's the kind of drink that disappears fast, so you might want to double the syrup batch while you're at it.
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Learn more →Ingredients
4 servings
For the raspberry syrup
- 1 cup fresh raspberries
- ½ cup water
- ¼ cup maple syrup
For the mocktail
- ½ cup fresh lemon juice (from about 4 lemons)
- 3 cups sparkling water, chilled
- 2 cups ice cubes
For serving
- 4 lemon slices, for garnish (optional)
- 4 fresh mint sprigs, for garnish (optional)
Instructions
- 1
Combine the raspberries, water, and maple syrup in a small saucepan over medium heat. Cook, stirring occasionally and pressing the berries against the side of the pan with a spoon, until the raspberries have completely broken down and the liquid is deep red and slightly thickened, about 6–8 minutes.
- 2
Pour the raspberry mixture through a fine-mesh strainer set over a heatproof bowl or measuring cup, pressing firmly on the solids with the back of a spoon to extract as much syrup as possible. Discard the solids. Let the syrup cool to room temperature, about 20 minutes, or speed it up by setting the bowl over an ice bath.
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