Low Sodium Lemonade Berry Infused Water

Total time45 min

Prep time10 min

Cook time5 min

4.5

(25)

This drink is the kind of thing you make once and then find yourself craving all summer long. Fresh strawberries are steeped in a maple syrup base until they release their deep, jammy juice, which then gets brightened by a generous pour of real squeezed lemon. The result is a naturally sweet, tangy, beautifully pink drink that tastes far more special than anything you'd grab off a store shelf. Maple syrup does all the sweetening here, so there's no added salt or refined sugar sneaking in anywhere — just clean, whole ingredients working together. A splash of sparkling water right before serving keeps things lively and a little celebratory, even on a regular Tuesday. Mint and lemon slices on top make it look like something from a fancy brunch spread, but the whole process is genuinely simple and relaxed.

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Ingredients

4 servings

For the simple syrup

¼ cup maple syrup
¼ cup water

For the infused water

1 cup fresh strawberries, hulled and halved
½ cup fresh lemon juice (from about 4 lemons)
4 cups cold still water
1 cup sparkling water

For serving

2 cups ice cubes
4 lemon slices (optional)
4 fresh mint sprigs (optional)

Instructions

1
Combine the maple syrup and 1/4 cup water in a small saucepan over medium heat, stirring until the syrup is fully dissolved, about 2 minutes. Remove from heat and let cool to room temperature, about 15 minutes.
2
Add the hulled and halved strawberries to the cooled maple syrup and press gently with a spoon to release their juice. Let the berries steep for 15 minutes, then strain through a fine-mesh strainer into a large pitcher, pressing the solids to extract as much liquid as possible. Discard the solids.

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