BHA & BHT Free Sparkling Raspberry Lemon Spritzer
Few drinks feel as celebratory as a blush-pink spritzer that tastes as gorgeous as it looks. Fresh raspberries are cooked down with maple syrup into a jewel-toned syrup, then brightened with real squeezed lemon juice and lifted by chilled sparkling water — no artificial shortcuts anywhere in sight. That matters more than it might seem, because many store-bought sodas, flavored waters, and cocktail mixers quietly rely on synthetic preservatives like BHA and BHT to extend shelf life. Making your own base from whole fruit and a natural sweetener sidesteps all of that completely. The result is a drink that's vibrant, tart, and just sweet enough, with a fizz that feels genuinely festive. A sprig of fresh mint and a lemon wheel on the rim take it from weeknight refreshment to something you'd proudly serve at a summer gathering.
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Learn more →Ingredients
4 servings
For the raspberry syrup
- ¼ cup maple syrup
- ¼ cup water
- 1 cup fresh raspberries
For the spritzer
- ½ cup fresh lemon juice (from about 4 lemons)
- 3 cups sparkling water, chilled
- 2 cups ice
For serving
- 4 lemon slices, for garnish (optional)
- 4 fresh mint sprigs, for garnish (optional)
Instructions
- 1
Combine the maple syrup and water in a small saucepan over medium heat, stirring until the maple syrup dissolves, about 1 minute. Add the raspberries and cook, pressing them gently with the back of a spoon, until the berries have broken down and the syrup is deep red, about 3–4 minutes.
- 2
Pour the raspberry mixture through a fine-mesh strainer set over a small bowl or measuring cup, pressing the solids firmly with a spoon to extract as much liquid as possible. Discard the solids. Let the raspberry syrup cool to room temperature, about 10 minutes.
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