Coconut Free Sparkling Coffee Maple Lemonade
This drink is the kind of unexpected combination that sounds a little wild until you actually try it — and then you wonder why you haven't been making it all summer. Strong brewed coffee meets bright, zippy lemon juice and a homemade maple simple syrup that comes together in just a couple of minutes on the stovetop. The whole thing gets topped with chilled sparkling water for a fizzy, refreshing lift that makes it feel genuinely special. Every single ingredient here is straightforward and naturally free from coconut in any form — no coconut sugar, no coconut water, no sneaky coconut-derived sweeteners — so you can mix it up without a second thought. The maple syrup brings a warm, earthy sweetness that plays beautifully against the tartness of fresh lemon and the slight bitterness of the coffee. Pour it over a tall glass of ice, add a lemon slice if you're feeling fancy, and you've got a café-worthy drink that costs almost nothing to make at home.
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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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