Carrageenan Free Raspberry Lemon Mocktail
Bright, tangy, and beautifully pink, this sparkling drink is the kind of thing that makes any occasion feel a little more special — no alcohol required. The homemade raspberry syrup is the real star here: fresh berries, water, and maple syrup are simmered down into a deep-red, jewel-toned concentrate that tastes nothing like the artificially flavored stuff. That matters more than it might seem, because many store-bought flavored syrups and sparkling beverages sneak in carrageenan as a stabilizer or thickener — something you simply don't have to think about when you're making everything from scratch. Fresh lemon juice adds a zippy brightness that balances the sweetness perfectly, and chilled sparkling water brings the fizz without any questionable additives. A garnish of lemon slices and fresh mint takes it from casual to genuinely gorgeous in about thirty seconds. 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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