Legume Free Raspberry Lemon Mocktail
Bright, tangy, and absolutely gorgeous in the glass, this sparkling raspberry lemon drink is the kind of thing that makes any occasion feel a little more special. The homemade raspberry syrup is the real star — fresh berries, water, and maple syrup are simmered down into a deep, jewel-red concentrate that tastes nothing like the artificial stuff. Squeezing your own lemon juice keeps everything clean and vibrant, and the sparkling water brings a satisfying fizz that makes it feel genuinely festive. For anyone navigating legume-free living, drinks can be a sneaky source of hidden ingredients, but every single component here is straightforward and naturally free of any concern. A lemon slice and a sprig of fresh mint on the rim take it from casual to company-worthy in seconds. Make a batch of the syrup ahead of time and keep it chilled so you can pour these together in minutes whenever the mood strikes.
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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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