Brazil Nut Free Raspberry Lemon Mocktail
Bright, tangy, and absolutely gorgeous in the glass, this sparkling raspberry lemon drink is the kind of thing that makes any occasion feel a little more special. The homemade raspberry syrup is the real star — fresh berries, water, and maple syrup are simmered down into a deep, jewel-red concentrate that tastes nothing like the artificially flavored stuff. Straining it through a fine-mesh sieve gives you a silky, vibrant syrup that layers beautifully under the sparkling water. Freshly squeezed lemon juice keeps everything bright and balanced, cutting through the sweetness in the best possible way. Tree nut concerns are completely off the table here — every ingredient is a simple, whole-food staple with no hidden surprises. A lemon slice and a sprig of fresh mint on top make it look like something you'd pay twelve dollars for at a rooftop bar. It's refreshing, crowd-pleasing, and genuinely easy to pull together for a group.
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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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