Low Iodine Sparkling Blueberry Lemon Spritz
This vibrant, jewel-toned drink is everything you want on a warm afternoon — bright, bubbly, and bursting with real fruit flavor. A quick stovetop syrup made from blueberries, maple syrup, and fresh lemon zest forms the heart of the drink, and straining it leaves you with a gorgeous, silky concentrate that mixes beautifully with sparkling water. Managing iodine intake often means scrutinizing packaged beverages for additives, dyes, and ingredients that quietly sneak in unwanted sources — this one sidesteps all of that with a completely from-scratch approach. Every ingredient here is straightforward and plant-based, so you can sip with total confidence. The balance of tart lemon juice against the sweet, jammy blueberry syrup is genuinely impressive for something this simple to pull together. Serve it over ice with a lemon slice and a sprig of fresh mint, and it looks like something you'd order at a nice café. It's the kind of drink that makes guests ask for the recipe before they've even finished their glass.
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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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