Low Iodine Sparkling Raspberry Lemon Spritzer
Bright, tart, and beautifully pink, this sparkling raspberry lemon spritzer is the kind of drink that makes any occasion feel a little more special. A homemade raspberry syrup — built from fresh berries, maple syrup, and water — gives it a rich, jewel-toned color and natural sweetness that no bottled mixer can match. Because the syrup is strained and made entirely from scratch, you know exactly what's going into your glass, which matters a lot when you're navigating a low-iodine approach and need to sidestep additives and processed ingredients. Fresh-squeezed lemon juice adds a zippy brightness that balances the berry sweetness perfectly. Topped with chilled sparkling water and poured over ice, it's refreshing, fizzy, and genuinely satisfying without a drop of anything questionable. A few lemon slices and fresh mint make it look stunning if you're serving guests, though it's honestly just as good sipped straight from the pitcher on a quiet afternoon.
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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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