Chicken 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 bar cart required. The star of the show is a quick homemade raspberry syrup made by simmering fresh berries with water and maple syrup until the liquid turns a stunning deep red. Straining out the solids gives you a silky, jewel-toned base that tastes far more impressive than anything you'd pour from a bottle. Fresh-squeezed lemon juice cuts through the sweetness with just the right amount of tartness, and chilled sparkling water brings the whole thing to life with a satisfying fizz. A sprig of mint and a lemon slice on the rim make it look like something you'd order at a rooftop bar. It comes together in well under an hour and serves four, making it an effortless crowd-pleaser for brunches, celebrations, or just a Tuesday afternoon that deserves something refreshing.
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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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