Soy Free Sparkling Coffee Maple Lemonade
This drink is the kind of unexpected combination that sounds a little wild until you actually taste it — and then you wonder why you haven't been making it all summer. Strong brewed coffee meets bright fresh lemon juice, a touch of homemade maple simple syrup, and a generous pour of sparkling water for a fizzy, refreshing glass that's equal parts bold and citrusy. Every single ingredient here is naturally free of soy, so there's no label-reading required and no sneaky additives to worry about. The maple syrup does double duty, adding a warm, earthy sweetness that rounds out the tartness of the lemon without overpowering the coffee. Making the simple syrup takes just a couple of minutes on the stovetop, and once everything is cooled, assembly is as easy as pouring over ice. It's the kind of drink that feels fancy enough for a weekend brunch but is honestly too easy not to make on a random Tuesday afternoon.
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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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