Dairy Free Sparkling Raspberry Lemon Spritzer
Fresh raspberries cooked down with maple syrup and water create a jewel-toned syrup that's the heart of this vibrant, crowd-pleasing drink. The syrup gets strained until silky smooth, then paired with bright squeezed lemon juice and topped off with chilled sparkling water for a fizzy, refreshing finish. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-checking required — it just works as written. The combination of tart lemon and sweet-tangy raspberry is genuinely hard to resist, especially poured over ice with a sprig of fresh mint. It's the kind of drink that looks like it came from a fancy brunch spot but comes together in your own kitchen with minimal effort. Make a double batch of the raspberry syrup ahead of time and keep it in the fridge — it's a serious shortcut for entertaining.
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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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