Soy 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 star is a homemade raspberry syrup made by simmering fresh raspberries with water and maple syrup until the mixture turns deep red and luscious, then straining it into a silky, jewel-toned liquid. That syrup gets layered over ice with fresh-squeezed lemon juice and chilled sparkling water for a drink that's fizzy, fruity, and just tart enough to keep you reaching for another sip. Because everything here is made from scratch with whole, simple ingredients, you never have to squint at a label wondering whether a bottled mixer or flavored syrup snuck in something unwanted. Fresh mint and lemon slices on the rim take it from casual to genuinely impressive with almost zero extra effort. It's a crowd-pleaser for parties, brunches, or just a Tuesday when you want something that feels a little elevated.
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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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