Bright, bubbly, and genuinely refreshing, this mocktail is the kind of drink that makes any occasion feel a little more special — no alcohol required. A homemade raspberry syrup is the star here, simmered down with maple syrup until it turns a gorgeous deep red and coats the back of a spoon. Straining out the solids gives you a silky, jewel-toned base that mixes beautifully with fresh lemon juice and sparkling water. The portions are carefully balanced so each serving stays within comfortable tolerance — raspberries at a quarter cup per glass and just a tablespoon of maple syrup keep things well within safe limits. Store-bought flavored drinks and cocktail mixers can be a minefield of high-fructose corn syrup, inulin, or fruit juice concentrates, so making your own syrup from scratch puts you fully in control. Each glass gets a generous pour of fizz and a squeeze of real lemon, so the flavor is bright and clean rather than artificially sweet. Garnish with a lemon slice and a sprig of fresh mint for a drink that looks as good as it tastes — this one serves four and disappears fast.
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 →4 servings
A serving of up to about 1/3 cup of raspberries is low in FODMAPs. This recipe contains only about 1/4 cup per serving, making it likely Low FODMAP. If you prefer to always avoid raspberries, please tap it and change its rating to Red.
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
