Eggless Sparkling Blueberry Lemon Spritz
This vibrant, jewel-toned spritz is the kind of drink that makes any afternoon feel like a special occasion. Fresh or frozen blueberries are simmered down with maple syrup and lemon zest into a gorgeous deep-purple syrup, then brightened with fresh lemon juice and topped off with chilled sparkling water. The result is fruity, tangy, and just sweet enough — basically summer in a glass. Since the whole recipe is built around fruit, citrus, and a touch of maple syrup, there's nothing to worry about on the ingredient front; it's naturally free of eggs and any animal-derived binders without any substitutions required. Straining the cooked blueberries through a fine-mesh sieve gives the syrup a silky, polished look that feels far fancier than the effort involved. A lemon slice and a sprig of fresh mint on the rim take it from casual to genuinely impressive. Make the syrup ahead of time and keep it chilled, then assemble the glasses right before serving so every sip stays perfectly fizzy.
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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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