Pecan 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. A homemade raspberry syrup — built from fresh berries, maple syrup, and water — gives the drink a deep, jewel-toned color and a naturally sweet-tart flavor that no bottled mixer can match. Bright squeezed lemon juice cuts through the sweetness perfectly, and a generous pour of chilled sparkling water brings the whole thing to life with a satisfying fizz. The syrup comes together in just one small saucepan and gets strained smooth before it ever hits your glass, so the texture is clean and elegant. Tree nut concerns are completely off the table here — every ingredient is straightforward fruit, sweetener, and water, with zero risk of hidden nut-based additives sneaking in. Garnished with a fresh mint sprig and a lemon wheel, it looks like something you'd pay good money for at a café. Make a double batch of the syrup and keep it in the fridge; you'll want to pour this all week long.
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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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