Inspired by the height of raspberry season here in Seattle, this Raspberry Lemon Sparkler is a Whole30-friendly faux-jito of sorts — combining the bright red berries with fresh mint and fresh-squeezed lemon juice. It’s a refreshing mocktail that can be batch-made for a weekend brunch or a summer gathering.
Simply purée the ingredients together, stir in a quart of sparkling water and serve in a pitcher for a refreshing drink that’s pucker perfect without the crazy additives. You can easily double the fruit and have the fruit concentrate at the ready to stir up another pitcher.
- ¾ cup lemon juice (about 4 large lemons)
- 1 pint raspberries
- 10 to 12 mint leaves
- 1 quart (33.8 ounces) soda water
- Extra mint leaves and lemon slices for garnish
Add lemon juice, 1 pint raspberries and 10 to 12 mint leaves to a blender. Secure lid and blend on high until well combined. Mixture will yield about 1½ cups purée.
Add purée from blender to a pitcher and gently stir in 1 quart of soda water. Top pitcher with ice and set up a serving station with ice-filled glasses and extra mint leaves and lemon slices for garnish.
Note: You can make the purée up to three days in advance and keep refrigerated in an air-tight container. Once you’re ready to make the drink, just stir in the soda water, top with ice and serve.