Paraben Free Sparkling Raspberry Lemon Spritzer
Fresh raspberries, real lemon juice, and maple syrup come together in a drink that looks like something from a fancy brunch menu but comes together in minutes on your stovetop. The homemade raspberry syrup is the star — simmered until it turns a gorgeous deep red, then strained smooth before it ever hits your glass. Every single ingredient here is whole and recognizable, which matters when you're trying to avoid the synthetic preservatives and additives that sneak into so many bottled mixers and flavored sodas. Sparkling water and fresh citrus do all the heavy lifting, so there's nothing artificial standing between you and a genuinely refreshing drink. The result is bright, lightly sweet, and beautifully fizzy — the kind of thing that feels celebratory without any of the ingredient-label anxiety. Mint and lemon slices on top make it look effortlessly put-together, whether you're serving a crowd or just treating yourself on a Tuesday.
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!