Macadamia Free Raspberry Lemon Mocktail
Bright, tangy, and beautifully ruby-red, 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, jewel-toned concentrate that tastes nothing like the artificially flavored stuff. Freshly squeezed lemon juice cuts through the sweetness with just the right amount of zing, and chilled sparkling water brings the whole thing to life with a satisfying fizz. Tree nut concerns are completely off the table with this one — every ingredient is a simple, whole-food staple with no hidden surprises lurking in the label. A garnish of fresh mint and a lemon slice makes it look like something you'd order at a rooftop bar, but it comes together in your own kitchen with minimal effort. It's refreshing, crowd-pleasing, and just as welcome at a weekend brunch as it is on a quiet weeknight.
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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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