Barley Free Raspberry Lemon Mocktail
Fresh raspberries and real lemon juice are the stars here, and the result is a vibrant, jewel-toned drink that feels genuinely special without a drop of alcohol. A quick homemade raspberry syrup — made with just berries, water, and maple syrup — gives the whole thing a deep, jammy sweetness that no store-bought mix can match. The syrup comes together in under ten minutes on the stovetop, and once it's strained and cooled, assembly is as simple as pouring over ice and topping with sparkling water. Naturally, every ingredient in this recipe is completely grain-free, so there's zero concern about hidden grain derivatives that can sneak into flavored syrups or premixed beverages. The balance of tart citrus, fruity sweetness, and effervescent bubbles makes this feel like something you'd order at a nice restaurant. A lemon slice and a sprig of fresh mint take it from casual to genuinely gorgeous in seconds.
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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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