Shellfish Free Sparkling Coffee Maple Lemonade
Cold coffee drinks can feel like a summer ritual, and this sparkling maple lemonade version takes that ritual somewhere genuinely unexpected. Strong brewed coffee meets bright fresh lemon juice and a quick homemade maple simple syrup, creating a balance of bitter, tart, and earthy-sweet that's hard to put down. The sparkling water gets poured slowly down the side of the glass to keep every sip lively and fizzy, so the whole thing feels a little fancy without any real effort. Every single ingredient here is naturally free of shellfish and seafood concerns — no label-scanning required, just straightforward pantry staples and fresh citrus. It's the kind of drink that works equally well as a weekend brunch treat or an afternoon pick-me-up when you want something more interesting than iced coffee. Serve it immediately so the bubbles stay bright and the ice keeps everything perfectly chilled.
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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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