Shellfish Free Sparkling Raspberry Lemon Spritzer
Fresh raspberries cooked down with maple syrup and water create a jewel-toned, naturally sweet base that gives this spritzer a depth of flavor you simply won't find in a store-bought mixer. The syrup is strained until silky smooth, then combined with bright, freshly squeezed lemon juice before being topped off with chilled sparkling water for that satisfying fizz. Every single ingredient here is straightforward and plant-based, so there's zero guesswork about hidden additives or allergen cross-contact — what you see is exactly what you get. The result is a gorgeous deep-pink drink that looks like it came from a fancy brunch spot but comes together in your own kitchen with minimal effort. A sprig of fresh mint and a lemon slice on the rim make it feel genuinely celebratory, whether you're serving it at a summer gathering or just treating yourself on a Tuesday. It's refreshing, lightly tart, and just sweet enough to feel like a real treat without being cloying.
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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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