Shellfish Free Sparkling Blueberry Lemon Spritz
This vibrant, jewel-toned spritz is the kind of drink that makes any afternoon feel like a celebration. Fresh or frozen blueberries are simmered down with maple syrup and lemon zest into a gorgeous deep-purple syrup, then brightened with a generous squeeze of fresh lemon juice before meeting a rush of chilled sparkling water. The result is fruity, tart, and just sweet enough — the kind of balance that makes people ask for a second glass before they've finished the first. Every single ingredient here is naturally free of any seafood or shellfish concerns, so there's zero need to scan labels or second-guess anything. It's a completely plant-based, whole-ingredient drink that comes together with pantry staples and a single small saucepan. Dress it up with a lemon wheel and a sprig of fresh mint for a presentation that looks far more impressive than the effort required. Whether you're hosting a crowd or just treating yourself on a warm afternoon, this spritz delivers serious refreshment with effortless style.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!