Capsaicin Free Lemonade Berry Infused Water
Bright, tangy, and naturally sweet, this strawberry lemonade sparkling water is the kind of drink that makes any afternoon feel like a special occasion. Fresh strawberries are steeped in a maple syrup simple syrup until they release all their jammy, ruby-red juice — no artificial flavors, no mystery additives, just real fruit doing its thing. The combination of fresh-squeezed lemon juice, still water, and a last-minute pour of sparkling water gives it a gentle fizz that feels celebratory without being over the top. For anyone avoiding capsaicin, this is a completely worry-free sip — every single ingredient is naturally mild and fruit-forward, with zero heat hiding anywhere in the glass. The maple syrup adds a rounded, caramel-like sweetness that plays beautifully against the tartness of the lemons, making it more complex than your average lemonade. Pile on the ice, tuck in a sprig of fresh mint, and you have something that looks just as good as it tastes.
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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!