Xanthan Gum Free Sparkling Blueberry Lemon Spritz

Total time35 min

Prep time5 min

Cook time10 min

Xanthan Gum Free Sparkling Blueberry Lemon Spritz

This vibrant, jewel-toned drink is everything you want on a warm day — bright, bubbly, and bursting with real blueberry and lemon flavor. The homemade syrup comes together in under ten minutes on the stovetop, simmering fresh or frozen blueberries with maple syrup and lemon zest until they collapse into a gorgeous deep-purple liquid. Straining out the solids leaves you with a silky, concentrated base that's completely clean and naturally thickened — no additives, no stabilizers, nothing you'd need to second-guess on a label. That's genuinely good news for anyone navigating ingredient lists, since so many store-bought flavored syrups and drink mixes sneak in thickeners that don't always get called out clearly. Fresh lemon juice stirred right into the cooled syrup adds a zippy tartness that balances the sweetness perfectly, and then sparkling water does the rest of the work. A gentle stir keeps the fizz alive, and a lemon slice or sprig of mint makes it look like something you'd pay too much for at a café. It's refreshing, crowd-pleasing, and genuinely simple to pull off.

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Ingredients

4 servings

For the blueberry-lemon syrup

1 cup fresh or frozen blueberries
Wyman Wild Blueberry - 15 OZ Dole Blueberries Signature SELECT Blueberries Whole Unsweetened - 48 Oz Signature SELECT Blueberries Whole Unsweetened - 12 Oz Earthbound Farm Organic Blueberries
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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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