Fructose Free Sparkling Coffee Maple Lemonade
Cold brew meets citrus in the most unexpected way, and the result is genuinely refreshing. The sweetness here comes entirely from real maple syrup, which is a smart swap for anyone managing fructose intake since it doesn't carry the same fructose load as honey, agave, or high-fructose corn syrup. A quick two-minute simmer turns the maple syrup and water into a smooth, pourable syrup that blends seamlessly into the drink without any graininess. Fresh-squeezed lemon juice adds brightness and a little tartness that plays beautifully against the deep, roasted notes of the coffee. The sparkling water goes in last, poured slowly down the side of the glass so every sip has that satisfying fizz. It comes together in minutes once your coffee and syrup are cooled, making it an easy afternoon treat or a showstopper for weekend brunch. Serve it over a tall glass of ice with a lemon slice on the rim and it looks as good as it tastes.
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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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