Carrageenan Free Sparkling Raspberry Lemon Spritzer
Tart, fruity, and absolutely gorgeous in the glass, this raspberry lemon spritzer is the kind of drink that makes any occasion feel a little more special. A quick homemade raspberry syrup — built from fresh berries, maple syrup, and water — gives you that deep, jewel-toned color and bright berry flavor without relying on any store-bought syrups or flavored sodas that often sneak in additives. That matters more than you might think, because carrageenan turns up in a surprising number of commercial beverages and flavored drinks as a stabilizer or thickener. Here, every ingredient is straightforward and whole, so you know exactly what's going into your glass. The syrup comes together in just a few minutes on the stovetop, and once it's strained and cooled, you're just a pitcher and some bubbly water away from something genuinely refreshing. Fresh lemon juice keeps the flavor bright and clean, and the optional mint and lemon garnish make it look like something you'd order at a nice restaurant. It's an easy, crowd-pleasing pour that works just as well for a quiet afternoon as it does for a backyard 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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