Sun- Ripened Raspberry Sparkler

Fruity. Floral. Flashback-worthy.

This bright and bubbly raspberry mocktail is like summer in a glass. Inspired by the nostalgic Bath & Body Works scent Sun-Ripened Raspberry (a 90s best-seller, if you remember!), this drink captures that same bold-yet-soft energy: juicy, a little floral, and totally sunshine-ready.

A mix of muddled raspberries, fragrant Japanese shiso leaves, and warm vanilla makes this sparkler feel both vibrant and balanced. Whether you’re serving it for brunch, pouring it poolside, or just treating yourself to a weekday refresher, this mocktail delivers fizz, freshness, and full nostalgia.

💖 Why You’ll Love This Recipe

A nostalgic twist: Inspired by a classic scent from the 90s (yes, that Sun-Ripened Raspberry).
Beautiful balance: Tart berries, floral shiso, and smooth vanilla play so nicely together.
Quick and make-ahead friendly: The syrup comes together fast and keeps well for days.
Effortlessly elegant: Muddled berries and sparkling soda feel special but take no time at all.
Customizable fizz: Use plain soda water or raspberry-flavored for more berry-forward fun.

🍓 Ingredients

For the Simple Syrup

½ cup water
¼ cup sugar
5 large Japanese shiso leaves, coarsely chopped
1 vanilla bean pod, split (optional)

🍃 A Note on Shiso: This recipe uses green Japanese shiso, which has a fresh, minty-basil flavor and floral lift. It’s different from purple shiso (aka perilla), which is deeper in color and more savory-earthy. Go for green if you want that breezy herbal top note!

For the Sparkler

1 pint raspberries, muddled
1 tsp vanilla extract
Club soda or raspberry-flavored soda water
Ice for serving
Optional garnishes: raspberries, sliced lemons, shiso leaves, vanilla bean pod

🧊 Instructions

1. Make the Shiso Vanilla Syrup
In a small pot, combine water, sugar, shiso leaves, and vanilla bean pod (if using). Bring to a boil, then simmer for 10 minutes. Remove the vanilla bean pod and set aside for garnish if desired. Let the syrup cool fully, preferably overnight. Store in the fridge for up to a week.

2. Muddle the Raspberries
Using a fork or muddler, mash the raspberries until they’re juicy and pulpy.

3. Mix It Up
In a pitcher, stir together the muddled raspberries, syrup, and vanilla extract. Top with soda water to taste. Stir gently.

4. Serve & Garnish
Pour over ice and garnish with extra berries, lemon slices, or a twist of vanilla bean.

🌟 Tips & Tricks

Cool overnight: For max flavor, allow the syrup to chill and infuse before using.
Fizz to taste: Raspberry soda water will boost the berry factor; club soda will let the herbs and vanilla shine.
Adjust sweetness: Add a touch more sugar or vanilla if your raspberries are especially tart.
Fancy ice moment: Freeze raspberries or lemon slices into ice balls—or use clear ice cubes with frozen shiso leaves for an aesthetic glow-up.
Make it a cocktail: A splash of vodka or raspberry liqueur turns this sparkler into a grown-up refresher.

🧊 Storage & Make-Ahead

Syrup: Keeps in the fridge for up to 1 week.
Berries: Muddle just before serving for freshness.
Assembly: Combine syrup and soda right before serving to keep things bubbly.