Emulsifier Free Sparkling Raspberry Lemon Spritzer
This vibrant, jewel-toned spritzer is the kind of drink that makes any occasion feel a little more special — whether it's a backyard gathering or a quiet afternoon treat. The homemade raspberry syrup is the real star here, simmered down from fresh berries and maple syrup until it turns a gorgeous, deep red that looks almost too pretty to drink. Because everything is made from scratch with whole, recognizable ingredients, you never have to second-guess what's actually in your glass. Store-bought sodas and flavored sparkling drinks are notorious for sneaking in additives and emulsifiers, but this recipe sidesteps all of that with nothing but fruit, citrus, and a touch of natural sweetener. Fresh lemon juice brings a bright, zippy contrast to the berry sweetness, and the sparkling water keeps it light and refreshing without any artificial fizz enhancers. A sprig of mint and a lemon wheel on the rim make it look like something you'd order at a fancy café — except you made it yourself in about fifteen minutes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!