Dairy Free Raspberry Lemon Mocktail
Bright, tangy, and absolutely gorgeous in the glass, 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 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 syrup that's miles ahead of anything from a bottle. Fresh-squeezed lemon juice brings a zippy brightness that balances the sweetness perfectly, and chilled sparkling water adds that satisfying fizz. Every single ingredient here is naturally free of dairy, so there's nothing to swap or second-guess — just clean, real flavors from start to finish. A lemon slice and a sprig of fresh mint on the rim make it look like something you'd order at a rooftop restaurant, but it comes together right in your own kitchen. Make a big batch of the syrup ahead of time and you can pour these together in minutes whenever guests arrive.
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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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