Turmeric 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 from fresh berries, water, and maple syrup — gives it a deep, jewel-toned color and a natural sweetness that bottled syrups just can't match. Fresh-squeezed lemon juice cuts right through the sweetness with a clean, citrusy punch, and chilled sparkling water brings the whole thing to life with a satisfying fizz. For anyone avoiding turmeric, this recipe is completely worry-free — every single ingredient is straightforward and easy to verify, with no spice blends or hidden seasonings in sight. It's the kind of drink you can confidently serve to a crowd without having to scan a single label twice. Garnish with a lemon slice and a sprig of fresh mint, and it looks like something straight off a restaurant menu.
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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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