Cashew Free Raspberry Lemon Mocktail
Tart, bright, and absolutely gorgeous in the glass, this sparkling raspberry lemonade mocktail is the kind of drink 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 jewel-toned concentrate that tastes nothing like the artificially flavored stuff. Freshly squeezed lemon juice keeps things lively and tangy, while chilled sparkling water adds that satisfying fizz right before serving. Every single ingredient here is naturally free from tree nuts, so there's zero label-reading stress or worry about shared processing facilities sneaking into your glass. It's an easy, crowd-pleasing pour that works just as well at a summer backyard gathering as it does on a quiet weeknight. Garnish with a lemon slice and a sprig of mint and it looks almost too pretty to drink — almost.
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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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