Pregnancy Friendly Sparkling Raspberry Lemon Spritzer
Staying hydrated during pregnancy doesn't have to mean plain water all day long — sometimes you want something that actually feels like a treat. This vibrant spritzer delivers a gorgeous deep-red color and a bright, tangy flavor from real raspberries and freshly squeezed lemon juice, with just enough sweetness from maple syrup to make it feel indulgent. Because everything is made from scratch with whole, recognizable ingredients, you know exactly what's going into your glass — no artificial colors, no mystery sweeteners, and no caffeine to worry about. The homemade raspberry syrup comes together in just a few minutes on the stovetop, and once it's strained and cooled, the rest is as simple as pouring and stirring. Chilled sparkling water gives it that satisfying fizz without any of the additives found in store-bought flavored sodas or mocktail mixes. Served over ice with a lemon slice and fresh mint, it looks stunning enough for a baby shower but easy enough to make on a regular Tuesday 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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