Gluten Free Raspberry Lemon Mocktail
Tart, bright, 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 homemade raspberry syrup is the real star here: fresh berries, water, and maple syrup are simmered down into a deep-red, jewel-toned concentrate that tastes nothing like the artificially flavored stuff. Freshly squeezed lemon juice brings a clean, zippy contrast, and chilled sparkling water ties it all together with a satisfying fizz. Every single ingredient in this recipe is naturally free of gluten, so there's no label-reading or substitution stress involved — just good, simple produce and pantry staples. A lemon slice and a sprig of fresh mint on the rim make it look like something you'd order at a rooftop restaurant. It's refreshing enough for a summer afternoon and elegant enough for a dinner party, and the syrup can be made ahead so assembly takes just minutes.
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!