Celery 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. A homemade raspberry syrup — built from fresh berries, water, and maple syrup — gets strained until silky smooth, giving you a deep ruby base with serious flavor and zero artificial anything. Fresh-squeezed lemon juice adds a zippy contrast, and chilled sparkling water brings the fizz that makes every sip feel celebratory. The whole thing comes together without any of the mystery ingredients lurking in store-bought mixers or bottled syrups, so you know exactly what's going into your glass. It's naturally free of anything you'd want to avoid, relying entirely on whole, simple ingredients that speak for themselves. Serve it over ice with a lemon slice and a sprig of mint for a presentation that looks far more impressive than the effort involved.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!