Bright, refreshing, and full of summer flavor, this sparkling mocktail combines juicy Minnesota Grown raspberries with fragrant rosemary and a touch of local maple syrup. It’s the perfect sip to cool you down on a hot lake day—no shaker required.
- Serves 4
- Prep time: 5 minutes
Ingredients
- 2/3 cup Minnesota Grown raspberries
- Leaves from 2-3 sprigs fresh local rosemary (you’ll also need more whole rosemary sprigs for garnishing, listed below)
- Juice of 1 lemon
- 1/4 cup (2 ounces) Minnesota maple syrup
- 1/2 cup (4 ounces) cold (still) water
For serving:
- 3 cups (24 ounces) sparkling water, chilled
- 4 fresh rosemary sprigs
- A few raspberries
- Curls of lemon peel
Instructions
- Bruise 2-3 sprigs of rosemary by crushing it with the blunt edge of a knife to release the oils and flavor. Next, muddle (smash!) raspberries and rosemary leaves in a large jar using a muddler or the handle of a butter knife or wooden spoon. Put some muscle into it! You want to get all the tasty juice out if the berries and will need to bruise the rosemary leaves to release their fresh, fragrant flavor.
- Add the lemon juice, maple syrup, and 1/2 cup of still water. Stir well to combine.
- Strain the mixture through a fine mesh strainer (a colander, cheesecloth, or clean flour sack towel will also work in a pinch) into a separate jar or bottle, pressing to get all the flavorful juices. Discard the rosemary leaves and raspberry seeds.
- Seal the jar or bottle with a lid and chill in a fridge or cooler until ready to serve. Chilling for at least an hour will allow the flavors to meld, but the drink can also be served immediately.
- When ready to serve, shake or stir the mixture well to counteract any settling. Then place a few ice cubes in a serving glass and pour about 3 ½ ounces (just shy of half a cup) over them. Top with 6 ounces (¾ cup) sparkling water. Stir and garnish with a few raspberries, a rosemary sprig, and/or a lemon peel curl. Enjoy!
Make it a Minnesota Grown meal!
Planning your perfect lake day spread? This recipe is part of our July Lake Day Menu, Made Local—a lineup of easy, packable, and seasonally-inspired dishes made for sunny days and good company. Don’t miss the other recipes:
- Chicken Salad Sandwiches with Radish and Pickle
- Broccoli and Kohlrabi Salad with Fennel Vinaigrette, and
- Blueberry Cornbread Muffins with Local Honey Butter
Stock up on local ingredients with help from the Minnesota Grown Directory—and bring the freshest flavors of Minnesota to your next lake day.
