Rice Free Raspberry Lemon Mocktail
Bright, tangy, and absolutely gorgeous in the glass, this sparkling mocktail is the kind of drink that makes any occasion feel a little more special. A homemade raspberry syrup — cooked down with fresh berries, water, and maple syrup — gives it a deep, jewel-toned color and a natural sweetness that no store-bought mixer can match. Fresh-squeezed lemon juice cuts right through the richness, and chilled sparkling water brings the whole thing to life with a satisfying fizz. Every single ingredient here is naturally free of rice and rice derivatives, so there's no label-scanning or second-guessing involved. The syrup comes together in under ten minutes on the stovetop, and assembling the glasses takes almost no time at all. Garnished with a lemon slice and a sprig of fresh mint, it looks like something you'd order at a fancy cocktail bar — except you made it yourself, and it cost a fraction of the price.
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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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