Mushroom Free Sparkling Blueberry Lemon Spritz
This vibrant, jewel-toned spritz is the kind of drink that looks like it came from a fancy café but comes together in your own kitchen with just a handful of wholesome ingredients. Fresh or frozen blueberries are simmered down with maple syrup and bright lemon zest into a gorgeous deep-purple syrup that does all the heavy lifting on flavor. A squeeze of fresh lemon juice sharpens everything up before the whole thing gets topped with chilled sparkling water for that satisfying, effervescent finish. Every single component here is naturally free from fungi — no broths, no umami boosters, no hidden extras to second-guess. It's an especially welcome find for anyone who's learned to read ingredient labels with a skeptical eye, because this one is refreshingly straightforward. Serve it over ice with a lemon slice and a sprig of mint and it's instantly the prettiest glass on the table.
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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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