Legume Free Sparkling Blueberry Lemon Spritz
This vibrant, jewel-toned drink is the kind of thing you'd pay good money for at a fancy brunch spot — and it comes together in your own kitchen with just a handful of real ingredients. Fresh or frozen blueberries are simmered down with maple syrup and lemon zest into a gorgeous deep-purple syrup that does all the heavy lifting on flavor. Bright lemon juice cuts through the sweetness, and chilled sparkling water brings the fizz that makes every sip feel like a little celebration. Every single ingredient here is naturally free of legumes, so there's no label-scanning or substitution stress involved — just clean, simple produce and pantry staples. The syrup can be made ahead and cooled, which makes this a brilliant option for entertaining or a lazy weekend afternoon. Garnished with a lemon wheel and a sprig of fresh mint, it looks as good as it tastes.
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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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