Coconut Free Sparkling Raspberry Lemon Spritzer
Fresh raspberries and real lemon juice are the stars here, coming together in a vibrant, jewel-toned drink that feels genuinely special without requiring any complicated technique. A quick stovetop syrup made with maple syrup and water coaxes every bit of flavor out of the berries before being strained into a silky, deeply colored base. From there, it's just a matter of combining that syrup with freshly squeezed lemon juice, pouring it over ice, and finishing each glass with a generous splash of chilled sparkling water. The result is tart, lightly sweet, and beautifully effervescent — the kind of drink that looks like it came from a fancy café but took almost no effort to make. Many store-bought sparkling beverages and flavored syrups sneak in coconut-derived ingredients or natural flavors with murky sourcing, so making this from scratch puts you fully in control of every single thing going into the glass. A lemon slice and a sprig of fresh mint on the rim make it feel like a proper occasion, whether you're serving it at a summer gathering or just treating yourself on a Tuesday.
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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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