Cashew Free Sparkling Coffee Maple Lemonade
Cold brew meets citrus meets maple in one of the most unexpectedly refreshing drinks you'll make all summer. Strong brewed coffee forms the bold backbone, while fresh lemon juice cuts right through it with a bright, tart punch that wakes up every sip. The maple simple syrup — just maple syrup and water simmered together — adds a warm, earthy sweetness that feels far more interesting than plain sugar ever could. A slow pour of chilled sparkling water finishes everything off with a gentle fizz that keeps the drink lively from first sip to last. Every single ingredient here is naturally free from tree nuts, so there's no label-checking or substitution anxiety involved — just straightforward, delicious components you probably already have on hand. It comes together in minutes once the syrup cools, making it an easy choice for a weekend brunch, a backyard afternoon, or honestly any time you want something a little more exciting than iced coffee.
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Learn more →Ingredients
2 servings
For the maple simple syrup
- 4 tbsp maple syrup
- 4 tbsp water
For the drink
- 1 cup strong brewed coffee, cooled to room temperature
- ¼ cup fresh lemon juice (from about 2 lemons)
- 1 cup sparkling water, chilled
- 1 cup ice cubes
For serving
- 2 lemon slices, for garnish (optional)
Instructions
- 1
Combine the maple syrup and water in a small saucepan over medium heat, stirring until the syrup is fully dissolved and the mixture just comes to a simmer, about 2 minutes. Remove from heat and let cool to room temperature, about 20–30 minutes.
- 2
Divide the ice evenly between two tall glasses. Pour 1/2 cup of the cooled coffee over the ice in each glass.
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