Nightshade Free Sparkling Raspberry Lemon Spritzer
Bright, tangy, and absolutely gorgeous in the glass, this fizzy raspberry-lemon drink is the kind of thing that makes any occasion feel a little more special. The homemade raspberry syrup is the real star — fresh berries are simmered down with maple syrup and water until the mixture turns a stunning deep red, then strained smooth for a clean, jewel-toned base. Squeezed lemon juice brings a sharp citrus punch that balances the sweetness perfectly, and chilled sparkling water ties it all together with a satisfying fizz. Nightshades can sneak into flavored syrups, bottled mixers, and even some commercial sparkling beverages, so making your own from scratch means you know exactly what's in every sip. Every ingredient here — raspberries, lemon, maple syrup, sparkling water — is naturally free of those concerns, no substitutions required. A sprig of fresh mint and a lemon slice on the rim make it look like something from a restaurant menu, but it comes together in your own kitchen with minimal effort. This one is equally at home at a summer backyard gathering or a quiet afternoon when you just want something refreshing and a little fancy.
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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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