Lupin Free Raspberry Lemon Mocktail
Bright, tangy, and absolutely gorgeous in the glass, this sparkling raspberry lemon drink is the kind of thing that makes a regular afternoon feel like a celebration. 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 artificially flavored stuff you'd find in a bottle. Straining out the solids gives you a silky, vibrant syrup that layers beautifully under freshly squeezed lemon juice and ice-cold sparkling water. Every single ingredient here is naturally free from lupin and lupin-derived additives, so there's no label-reading stress or hidden flour substitutes to worry about. The result is crisp, fruity, and just sweet enough, with a fizzy lift that makes it feel genuinely festive. A sprig of mint and a lemon wheel on the rim take it from casual to company-ready in seconds.
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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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