Coconut Free Raspberry Lemon Mocktail
Bright, tangy, and beautifully pink, this sparkling mocktail is the kind of drink that makes any occasion feel a little more special — no bar cart required. The star is a quick homemade raspberry syrup made by simmering fresh berries with water and maple syrup until the liquid turns a deep, jewel-toned red. Straining out the solids gives you a silky, vibrant base that's worlds better than anything from a bottle. Fresh-squeezed lemon juice brings a sharp citrus punch that balances the sweetness perfectly, and chilled sparkling water adds that satisfying fizz. Many store-bought mocktail mixes and flavored syrups sneak in coconut-derived ingredients or coconut sugar, so making your own from scratch means you know exactly what's in every sip. A lemon slice and fresh mint on the rim make it look stunning with almost zero extra effort. It's refreshing, crowd-pleasing, and genuinely easy to pull together for a party or a quiet afternoon 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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