Honey Free Sparkling Raspberry Lemon Spritzer
This vibrant, blush-pink spritzer is the kind of drink that makes any occasion feel a little more special, whether you're hosting a summer brunch or just treating yourself on a Tuesday afternoon. The base is a quick homemade raspberry syrup made by simmering fresh berries with maple syrup and water until they break down into a gorgeous, jewel-toned liquid. Maple syrup steps in as the sweetener here, which means there's no honey involved at any stage — a small but meaningful detail for anyone avoiding it. Freshly squeezed lemon juice adds a bright, tart backbone that balances the berry sweetness beautifully, and chilled sparkling water brings the whole thing to life with a satisfying fizz. Because you're making the syrup from scratch, you know exactly what's going into your glass — no store-bought shortcuts with ambiguous ingredient lists. A lemon slice and a sprig of fresh mint on the rim make it look like something you'd order at a fancy café, but it comes together with minimal effort right in your own kitchen.
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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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