Vegetarian Raspberry Lemon Mocktail
Tart, bright, 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 real star is the homemade raspberry syrup, which comes together in just minutes on the stovetop by simmering fresh raspberries with water and maple syrup until the mixture turns a stunning deep red. Straining out the solids gives you a silky, jewel-toned syrup that tastes infinitely better than anything from a bottle. Fresh-squeezed lemon juice brings a zippy citrus punch that balances the sweetness perfectly, and chilled sparkling water adds that satisfying fizz right before serving. A sprig of mint and a lemon slice on the rim make it look like something you'd order at a rooftop restaurant. It's a crowd-pleaser for brunches, baby showers, or just a Tuesday when you want something a little more fun than plain water.
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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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