Mushroom Free Sparkling Raspberry Lemon Spritzer
Fresh raspberries, real lemon juice, and a touch of maple syrup come together in a drink that looks like something from a fancy brunch menu but takes almost no effort to pull off. The homemade raspberry syrup is the star — simmered until it turns a gorgeous deep red, then strained smooth before it ever hits your glass. Topped with chilled sparkling water and served over ice, the result is bright, tart, and just sweet enough to feel like a treat. Garnished with a lemon slice and a sprig of fresh mint, it's genuinely beautiful without trying too hard. Since every single ingredient here is naturally plant-based and whole, there's zero guesswork about what's in your glass — no hidden additives, no processed syrups, just clean, vibrant flavor. It's the kind of refreshing drink that works for a backyard gathering, a weekend brunch, or honestly just a Tuesday afternoon when you want something that feels a little special.
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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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