Carrageenan Free Sparkling Blueberry Lemon Spritz
This vibrant, jewel-toned spritz is everything a warm-weather drink should be — bright, bubbly, and bursting with real fruit flavor. Many store-bought sparkling beverages and flavored sodas sneak in carrageenan as a stabilizer or emulsifier, making label-reading a constant chore. This recipe sidesteps all of that by building its flavor entirely from scratch: fresh blueberries simmered down with maple syrup and lemon zest into a gorgeous deep-purple syrup, then brightened with squeezed lemon juice and topped off with plain sparkling water. Every single ingredient is whole and recognizable, so there's nothing hidden to worry about. The syrup comes together in under ten minutes on the stovetop, and once it's strained and cooled, assembly is as simple as pouring over ice. A sprig of mint and a lemon wheel make it look like something you'd pay twelve dollars for at a rooftop bar — except you made it in your own kitchen.
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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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