Lupin 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's surprisingly easy to pull off at home. Fresh or frozen blueberries are cooked down with maple syrup and lemon zest into a gorgeous deep-purple syrup that smells absolutely incredible. Bright lemon juice cuts through the sweetness, and chilled sparkling water brings the whole thing to life with a satisfying fizz. Every single ingredient here is straightforward and naturally free from lupin, so there's no label-scanning or substitution stress involved. The syrup can be cooled quickly in an ice bath if you're in a hurry, which makes this feel totally doable even on a whim. Garnished with a lemon slice and a sprig of fresh mint, it looks like something out of a magazine. Whether you're hosting or just treating yourself on a warm afternoon, this spritz delivers serious refreshment with minimal effort.
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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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