Gut Friendly 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 alcohol required. The homemade raspberry syrup is the real star here: fresh berries, water, and a touch of maple syrup are simmered down and strained into a jewel-toned concentrate that's worlds away from anything bottled or artificial. Maple syrup keeps things naturally sweetened, which means you're skipping the refined sugars and synthetic additives that can throw a sensitive gut off balance. Fresh lemon juice adds a bright, clean acidity that feels genuinely refreshing rather than sharp or harsh. The sparkling water gives it that celebratory fizz without any of the mystery ingredients lurking in commercial sodas or mixers. It comes together quickly, looks stunning in a tall glass with a mint sprig, and is the kind of drink you'll want to make on repeat all summer long.
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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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