Ginger Free Fresh Vanilla Berry Lemonade
Summer sipping doesn't get much more vibrant than this — fresh strawberries and blueberries muddled right in the pitcher, brightened by a full cup of squeezed lemon juice and sweetened with a homemade vanilla bean syrup made from maple syrup and water. The result is a layered, fragrant drink that tastes far more special than anything you'd pour from a bottle. Steeping the vanilla bean in warm maple syrup is a small step that pays off in a big way, giving the whole drink a floral, almost dessert-like depth without any heaviness. Because every ingredient here is straightforward and whole, there's no need to scan labels for hidden spice blends or flavoring agents that might sneak in unwanted heat. You can strain it smooth for a jewel-toned, elegant pour, or leave the berry pulp in for something a little more rustic and textured — both versions are gorgeous over ice. A few sprigs of fresh mint on top make it feel like something you'd order at a rooftop bar, but it comes together right in your own kitchen.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the vanilla simple syrup
- ½ cup maple syrup
- ½ cup water
- 1 vanilla bean, split lengthwise and seeds scraped
For the lemonade
- 1 cup fresh strawberries, hulled and halved
- ½ cup fresh blueberries
- 1 cup fresh lemon juice (from about 6–7 lemons)
- 3 cups cold water
For serving
- ice, for serving
- fresh mint sprigs, for serving (optional)
Instructions
- 1
Combine the maple syrup, 1/2 cup water, vanilla bean seeds, and the scraped pod in a small saucepan over medium heat. Stir until the maple syrup is fully dissolved, about 2 minutes, then remove from the heat and let the syrup steep for 20 minutes.
- 2
Strain the syrup through a fine-mesh strainer into a small bowl or measuring cup, discarding the vanilla pod. Let the syrup cool to room temperature, about 10 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!