Yeast 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 sparkling water goes in last, poured slowly down the side of the glass so every sip stays effervescent and lively. Because the sweetness comes entirely from real maple syrup rather than any processed or fermented sweetener, this is a genuinely easy fit for anyone avoiding yeast and the ingredients that often sneak alongside it. Fresh lemon juice keeps things clean and tangy, and the whole drink is built from scratch so there's no label-reading stress involved. Serve it over a full glass of ice with a lemon slice on the rim and it looks like something you'd pay way too much for at a trendy café.
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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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