Low Sodium Sparkling Blueberry Lemon Spritz
This vibrant drink is a celebration in a glass — deep purple blueberry syrup swirled with bright lemon juice and topped off with chilled sparkling water for a refreshing fizz that looks as stunning as it tastes. The homemade syrup comes together in under ten minutes on the stovetop, where fresh or frozen blueberries burst and meld with maple syrup and lemon zest into something genuinely gorgeous. Straining the cooked fruit gives you a silky, jewel-toned base that mixes beautifully with the fresh lemon juice — no artificial flavors, no mystery additives, just clean and naturally sweet ingredients. Because every component here is made from scratch, there's zero need to scrutinize store-bought labels for hidden sodium or preservatives. The gentle stir at the end keeps the bubbles lively, so each sip has that satisfying effervescence right down to the last drop. A lemon slice and a sprig of fresh mint on the rim make it feel like something you'd order at a fancy brunch spot — except you made it yourself.
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Learn more →Ingredients
4 servings
For the blueberry-lemon syrup
- 1 cup fresh or frozen blueberries
- ½ cup water
- 4 tbsp maple syrup
- 1 tsp lemon zest (from about 1 lemon)
For the spritz
- ¼ cup fresh lemon juice (from about 2 lemons)
- 3 cups sparkling water, chilled
- 2 cups ice cubes
For serving
- 4 lemon slices, for garnish (optional)
- 4 small fresh mint sprigs, for garnish (optional)
Instructions
- 1
Combine the blueberries, water, maple syrup, and lemon zest in a small saucepan over medium heat. Cook, stirring occasionally, until the blueberries burst and the liquid turns deep purple, about 6–8 minutes.
- 2
Remove the pan from the heat and press the mixture through a fine-mesh strainer into a pitcher or large measuring cup, pressing the solids firmly with the back of a spoon to extract as much syrup as possible. Discard the solids.
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