Pecan Free Sparkling Coffee Maple Lemonade
This drink is the kind of unexpected combination that sounds a little wild until you take the first sip — and then you immediately want to make another round. Strong brewed coffee meets bright, fresh lemon juice and a homemade maple simple syrup that comes together in just a couple of minutes on the stovetop. The sparkling water goes in last, poured slowly down the side of the glass to keep every bubble intact, giving the whole thing a lively, effervescent finish. It's sweet, tart, bold, and refreshing all at once — genuinely unlike anything you'd find at a coffee shop. Every single ingredient in this recipe is naturally free from tree nuts, so there's no label-scanning or substitution stress involved. It's a great candidate for a summer brunch spread, a midday pick-me-up, or honestly just a Tuesday afternoon when you want something a little more interesting 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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