Xanthan Gum Free Sparkling Raspberry Lemon Spritzer

Total time25 min

Prep time10 min

Cook time5 min

Xanthan Gum Free Sparkling Raspberry Lemon Spritzer

Fresh raspberries simmered down with maple syrup and water create a jewel-toned syrup that is the heart of this stunning drink — no artificial thickeners, stabilizers, or additives anywhere in sight. That matters more than you might think, since many flavored syrups and bottled drink mixes sneak in unnecessary gums and binders that have no business being in a simple fruit beverage. Here, everything is exactly what it looks like: real fruit, real citrus, and bubbles. The tartness of freshly squeezed lemon juice plays beautifully against the sweet-floral raspberry base, and the sparkling water lifts the whole thing into something that feels genuinely celebratory. It comes together in about fifteen minutes of active effort, with most of that just waiting for the syrup to cool. Serve it over ice with a lemon slice and a sprig of mint and it looks like something from a fancy brunch menu — no special equipment or hard-to-find ingredients required.

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Ingredients

4 servings

For the raspberry syrup

¼ cup maple syrup
Coombs Orgnic Maple Syrup - 32 Fl. Oz.Shady Maple Farm Pure Organic Maple Syrup, 12.7 fl oz Maple Grove Farms 100% Pure Maple Syrup Cary's Maple Syrup Macdonald's Pure Maple Syrup
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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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