Sesame Free Raspberry Lemon Mocktail
Bright, tangy, and beautifully pink, 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 liquid that tastes nothing like the artificially flavored stuff. Freshly squeezed lemon juice adds a sharp citrusy backbone that keeps everything balanced and refreshing. Because every ingredient in this drink is naturally free from sesame in any form — no tahini, no sesame oil, no hidden seed blends — you can sip without a second thought. It's a genuinely elegant option for parties, brunches, or just a Tuesday when you want something that feels a little elevated. Garnish with a lemon slice and a sprig of mint and it looks like something you'd pay twelve dollars for at a rooftop bar.
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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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