Wheat Free Raspberry Lemon Mocktail
Bright, tangy, and absolutely gorgeous in the glass, this sparkling raspberry lemon drink is the kind of thing that makes any occasion feel a little more special. The homemade raspberry syrup is the real star — fresh berries, water, and maple syrup are all it takes to build a deep, jewel-toned base that tastes infinitely better than anything from a bottle. Squeezing your own lemons keeps the flavor sharp and clean, and when that syrup hits the chilled sparkling water, the result is fizzy, fruity, and perfectly balanced. Every single ingredient here is naturally free of wheat and gluten, so there's no label-reading required and no compromises on flavor. It's an easy crowd-pleaser for brunches, dinner parties, or just a Tuesday when you want something that feels a little elevated. Serve it over ice with a mint sprig and a lemon slice, and it looks as good as it tastes.
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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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