Chestnut Free Raspberry Lemon Mocktail
Bright, tangy, 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 rich, jewel-toned concentrate that tastes nothing like the artificially flavored stuff. Freshly squeezed lemon juice brings a zippy citrus punch that balances the sweetness perfectly, and the chilled sparkling water adds that satisfying effervescence without any fuss. Since every single ingredient here is a whole, recognizable food, you never have to second-guess what's in your glass or worry about hidden additives sneaking in. It's naturally free from tree nuts of any kind, so anyone at the table can sip without hesitation. Garnish with a lemon slice and a sprig of fresh mint for a presentation that looks like it came from a fancy cocktail bar — no bartending skills required.
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!