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.
Rosé it up
Pour the muddled mixture through a fine mesh sieve into a glass. Press down to extract all the juice. Add sparkling water, then top with rosé. Garnish with fresh berries and mint.
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.
Can I just use the back of a spoon instead of a muddler?
Works fine. Press and twist the raspberries until the juice releases, then just barely bruise the mint (over-muddling makes it bitter). You don't need much force for either.
Oh wow, didn't know over-muddling makes it bitter. Going easy on the mint then.
keto took a lot of things. rosé isn't one of them.
I wasn't giving it up either. Palo61 is 0.38g carbs a glass. Lowest I've found that still tastes like actual wine.
barely muddle the mint, the raspberries do the work
That's exactly how I think about it. The raspberries handle the color and most of the flavor, mint is just the top note. Two taps and done, Gina.
Made these for a birthday brunch last weekend and the deep pink color had my friends convinced I'd ordered from a fancy bar. They were shocked when I said it was one net carb. The vodka versions were gone before I made it back inside.
Vodka versions always go first. If you're doing it again, batch the raspberry-mint-vodka base the night before in a mason jar and just strain per glass when people arrive. Way less frantic.
My wife doesn't normally touch anything I make that falls under 'keto drinks,' but she grabbed my glass before I could finish topping it off with the sparkling water. Took a sip, handed it back, and said make me one. The muddled raspberry and mint comes through clean, not like a bottled mixer. I've made it three times this week, twice without the vodka, and it honestly holds up fine either way.
Pre-finish grab is the real review. Without the vodka it's its own thing, not just a weaker version.
Press those raspberries really hard through the sieve, harder than you think you need to. I used the back of a spoon and kept working it and the color went from pale pink to this deep jewel tone. Took me two tries to get the sweetness right but now I'm making it every Friday.
Yeah, you have to commit to it. Two tries on sweetness is about right - monkfruit blends vary more brand to brand than people expect.
Made this for a spring patio night and my one friend who is deeply committed to her espresso martini routine had two, demanded to know what rosé I used, and has been texting me about it ever since.
Palo61 is what I use. Tell her it's 0.38g carbs a glass, lowest I've found that still tastes like actual wine.
This took me straight back to the spritzers my aunt made at her backyard parties. The muddled raspberries, that deep pink color. Didn't think I'd get that on keto.
That deep pink is the muddled raspberries doing their thing. Really work them and it goes almost ruby. Looks way fancier than it is.
Never muddled anything in my life before this and I genuinely did not think I could pull off something that looked that good. The color when it came together, that deep pink from the raspberries bleeding into the rosé, I just kept staring at it before I even took a sip. Made two because the first one was gone before I even sat down. This is my warm spring evening drink now.
New to muddling and you got that color on the first try. Frozen raspberries go even darker than fresh if you want to push it.
Used strawberries instead of raspberries since that's what I had. Wasn't sure it would work the same way. It does, but the flavor is softer and naturally sweeter, so I cut the monkfruit down to just a pinch and it balanced out. Also: strawberries release way more juice when you muddle them, so the syrup comes out thicker and you barely have to press through the sieve. New to making cocktails at home and this felt totally doable. Made two on a Friday evening after work and felt way more put-together than I had any right to feel. The deep pink color alone is worth it. Going to try it with actual raspberries when the good ones show up at the store.
Yeah strawberries juice like crazy, I noticed that too when I tested them. Good catch on pulling back the sweetener. The raspberries are more tart so when you finally try them you might want that full half tablespoon back though.
Brought a pitcher of this to a spring brunch last weekend and three friends who are not keto kept refilling their glasses and asking what wine I used. The deep pink from the muddled raspberries looked completely legit, like something from an actual cocktail bar. I skipped the vodka for a couple of them and it held up just as well. Making another batch for a garden thing next month.
Three non-keto people asking what wine you used is the actual review. The color is what does it - press the raspberries really hard through the sieve and that deep pink shows up every time. For the garden batch, I'd go frozen raspberries instead of fresh. They break down faster and the color runs darker, which is what gives it that cocktail bar look.
Made a big batch for happy hour last weekend and someone thought I'd been doing fancy cocktail work because of the color. It's just five raspberries pushed through a sieve, but it looks like you spent the afternoon on it.
The color is the whole pitch. Five raspberries and it's done.
Made this on the porch last weekend and it is genuinely one of the prettiest drinks I've put together, the color from the muddled raspberries is almost unreasonably good. Go lighter on the mint than you think you need to. I got heavy-handed with the muddling and the rosé completely disappeared under it, second batch I pulled way back and suddenly that raspberry-wine thing actually came through the way it should. The vodka is not optional, tried it once without and something is just missing.
Mint is sneaky in this one. Two leaves, barely cracked, and the rosé still shows through. Go heavy and it's just gone.
Made these for my sister-in-law's birthday last weekend. She kept asking what wine I was using, wanted to buy a bottle. Told her low-sugar rosé with muddled raspberries and mint and she looked genuinely confused, like she couldn't place that flavor at all. She's not doing keto, doesn't care about net carbs. Still texted me the next day asking how to make the syrup.
Non-keto people asking for the recipe the next day is the best sign. Send her the syrup part - raspberries, mint, monkfruit muddled together - she can use whatever rosé she wants and not think about carbs at all.
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.