Cinnamon Free Raspberry Lemon Mocktail
Bright, tangy, and absolutely gorgeous in the glass, this sparkling mocktail is the kind of drink that makes any occasion feel a little more special. The homemade raspberry syrup is the real star — simmered down with fresh berries, water, and maple syrup until it turns a deep, jewel-toned red that looks almost too pretty to drink. Squeezing your own lemon juice keeps things clean and vibrant, and the chilled sparkling water adds just the right amount of effervescence without overpowering the fruit. For anyone avoiding cinnamon, drinks can be surprisingly tricky — flavored syrups, spiced mixers, and even some sparkling beverages sneak it in — but every single ingredient here is straightforward and easy to verify. The layering process is simple and satisfying, and the optional mint and lemon garnish take the presentation from casual to genuinely impressive. It comes together quickly and serves four, making it a great option for brunches, celebrations, or just a refreshing weeknight treat.
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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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