Rose Spritzer
Published July 9, 2021 • Updated March 15, 2026
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I muddle fresh raspberries and mint into a quick syrup, strain it, then top with dry rosé and sparkling water. The vodka gives it a kick, but even without it, the muddled fruit flavor and that deep pink color make this worth making.
I started making this after I got tired of the same vodka-and-lime routine I’d been doing on keto for months. I wanted something that actually looked and tasted like a real cocktail, not just clear liquor in a glass. The muddled raspberries changed everything.
The technique matters more than you’d think. When I muddle the raspberries and mint, I press hard enough to release the mint oils, not just bruise the leaves. A light muddle gives you color but the flavor is mostly vodka and rosé. Press until you can smell the mint from across the counter. That’s when you know it’s working.
Here’s what I figured out after making this dozens of times: the muddled base actually gets better overnight. I started prepping the raspberry-mint mixture in a small jar the night before, and by the next evening the flavors are concentrated enough that you can skip the straining step entirely. The solids settle on their own. Now I always have a jar in the fridge, ready to go. The only rule is to hold the sparkling water until the very last second. Pour it too early and the fizz dies before you sit down.
For ratios, I usually back off to 4 raspberries if the batch tastes too fruity, or toss in another mint leaf if I want it more herby. Taste as you muddle. That’s the whole secret. If you’re making these for a group, double or triple the syrup base on Sunday and you’ll have cocktails ready all week. Each glass takes about 30 seconds once the syrup is done.
The vodka is optional. I like the kick it adds, but if you want something lighter, skip it and add extra sparkling water. You still get that deep pink color and the raspberry-mint flavor. For a completely different direction, try swapping the vodka for white rum or gin. Rum gives it a tropical lean, like a twist on my keto strawberry daiquiri, and gin plays off the mint in a way that reminds me of a keto mojito.
If you’re looking for more drink ideas, my vodka lemonade is another fast one I keep in rotation, and the hard seltzer slushie is perfect when it’s really hot out. But for spring and summer evenings when I want something pretty in a glass, this is the one I reach for.
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Ingredients
5 fresh raspberries -
2 large fresh mint leaves
-
1 1/2 ounces vodka
-
1/2 tablespoon monkfruit blend sweetener
-
1/4 cup sparkling water
-
1/2 cup low sugar rosé wine
Step by Step Instructions
Step by Step Instructions
Make raspberry syrup
In a cocktail shaker (or small jar), combine the raspberries, fresh mint leaves, vodka and sweetener. Muddle them (with a muddler or end of a wooden spoon) until the berries are broken up.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Is rosé wine keto-friendly?
I drink it regularly, but you have to pick the right bottle. Dry rosé runs about 2-3g carbs per 5-ounce glass, which fits easily into a keto day. The key word is 'dry.' Sweet rosé, blush wines, and anything labeled Moscato can hit 8-10g per glass. I stick with Provence-style imports or Palo61 when I can find it.
How many carbs are in this spritzer?
I've broken it down ingredient by ingredient. The five raspberries add 0.5g net carbs. Vodka is zero. Monkfruit sweetener is zero. Sparkling water is zero. The rosé is the biggest variable, but with a dry bottle I'm looking at about 1-2g for the half cup. My total comes out to roughly 1.5-2.5g net carbs per glass, depending on the wine. That's lower than almost any cocktail I make.
Can I use frozen raspberries instead of fresh?
I actually prefer them now. Frozen raspberries break down faster in the shaker, so the muddling takes half the effort. They also release a deeper pink color than fresh ones, especially outside of summer when store berries aren't at their best. I let them thaw for about 10 minutes first or you'll be shaking forever. Same flavor, same carb count, less mess.
Can I batch this for a party?
I do this every time I'm making more than two glasses. Muddle the raspberry-mint-vodka mixture in a mason jar and refrigerate it. My base holds for 4-5 days without losing color or flavor. When you're ready to serve, strain into glasses (or skip straining if you let it sit overnight, the solids settle), add rosé, and top with sparkling water at the very last second. I learned the hard way that pouring sparkling water early means flat drinks by the time everyone sits down.
Can I make this without alcohol?
I skip the vodka sometimes and just add extra sparkling water. For a fully non-alcoholic version, drop the rosé too and use raspberry-flavored sparkling water (make sure it's zero carb). The muddled raspberry-mint syrup is what gives this drink its personality, so even without alcohol it still tastes like something I made on purpose, not just fizzy water with fruit floating in it.
What rosé wine is best for keto?
I look for 'dry' on the label and lean toward imports, especially Provence-style rosés. My go-to is Palo61. I've tested it and it comes in at 0.38g carbs per glass, the lowest I've found that still tastes like actual wine. Any dry rosé from a wine shop works if you can't find it. Avoid anything labeled 'blush,' 'sweet,' or 'Moscato.'
What if I don't have monkfruit blend sweetener?
I've used erythritol, allulose, and liquid stevia in this. They all work. Allulose dissolves the smoothest and doesn't have that cooling aftertaste erythritol sometimes gives you. If you're using stevia, I start with half the amount and add more after muddling, because it's much sweeter drop-for-drop. Taste the syrup before you strain and adjust from there.
Can I add other fruits or herbs?
I've tested strawberries, blackberries, and blueberries in this. Strawberries are the closest swap and give you a lighter pink. Blackberries go deep purple and more tart. Blueberries are mild, almost too mild for my taste. For herbs, I tried basil once and it was surprisingly good with the raspberry. Thyme would work too. Just don't skip the muddling step or the herb flavor won't come through.
Made this four times since I found it, which is a lot for me since I usually don't repeat cocktail recipes. Tried it last week without the vodka because I had none on hand, and it still worked, the muddled raspberries and mint carry it even without the kick. The deep pink color coming through the glass is what gets me every time. Going to keep a bag of fresh raspberries around just for this.
The muddled fruit is doing the work either way. Vodka just changes the feel of it, not the color. Four times in is basically permanent rotation.
Tip for anyone making this for a group: muddle the raspberries and mint in a small jar the night before and refrigerate it overnight. By the next evening the flavors are way more concentrated and the solids have settled, so you can skip the sieve step entirely. I tried it both ways this weekend and the prepped-ahead batch had noticeably more color and the mint actually came through instead of just being background. Also switched to frozen raspberries because fresh were running $5 a pack, and they muddle easier (less mess) with the same payoff on color and flavor. Both changes are staying.
Yeah the overnight rest is where the mint actually shows up. Quick muddles give you color but the flavor's mostly vodka and rosé.
My go-to keto cocktail for a while was just vodka with a squeeze of lime because everything else I tried tasted fake or weirdly syrupy. Made this last weekend for a spring happy hour I was doing for myself (it's been that kind of week), and the muddled raspberries changed things in a way I wasn't expecting. It just tastes different from any flavored soda swap I'd tried. Didn't even need to adjust the monkfruit ratio. First low-carb cocktail I've had that actually holds up to what I was making before keto.
Yeah, that's the muddling. Most 'raspberry' cocktails are just flavored simple syrup and you can taste it. Fresh berries with actual dry rosé is a completely different thing. Hope the week got better.
Made this with frozen raspberries because the store was out of fresh, and honestly I prefer them now. They break down instantly in the shaker and the color is this deep pink that looks almost too pretty for a Tuesday night. Let them thaw 10 minutes first or you'll be shaking forever.
Frozen makes sense here, they're basically pre-broken down before they hit the shaker. And yeah, frozen raspberries run deeper in color than whatever you'd get from a store in March. Saving the 10-minute thaw tip.
Made a double batch of the raspberry syrup on Sunday and I've been coming home to these every single night this week. The muddling takes maybe 30 seconds once the syrup's already done, and it holds up in a little mason jar for 4-5 days without losing the color or the mint. One thing I'd call out for the 4 stars: the monkfruit settles, so give it a quick stir right before you pour or the first sip is weirdly sweet. Already planning to triple the batch before Friday.
The monkfruit settling is real. Should probably put that in the recipe notes. Tripling Friday is a good plan.
Tip for anyone making a round of these: hold the sparkling water until the very last second. Made four for Valentine's Day, poured it halfway through building the glasses, and by the time everyone sat down the fizz was already gone. Now I do the rosé and muddled raspberry ahead of time, chill it, and just top with sparkling water right before serving. Bubbles actually stick around.
Smart. The rosé and raspberry base holds in the fridge just fine. Only the sparkling water can't wait.
Third time making this since January and the muddled mint is what the whole drink hinges on.
Yeah the mint is everything here. I press pretty hard when I muddle, you want those oils out or it's just decoration.
Made this on a cold Sunday evening and my wife walked in, smelled the mint, and straight up asked where I ordered it from. That felt like a win. The muddling part was new to me and I was nervous about it, but the raspberries and mint together taste so much fancier than the ingredients deserve. Four stars only because I am still figuring out the right ratios, but this is going in the regular rotation.
Wife approval is the best test. For ratios, I usually back off to 4 raspberries if it tastes too fruity, or add another mint leaf if you want it more herby. Taste as you go.