Citric Acid Free Lemonade Berry Infused Water
Bright, refreshing, and bursting with real strawberry flavor, this sparkling drink is the kind of thing you'll want to make on repeat all summer long. The clever trick here is steeping fresh hulled strawberries directly in the cooled maple syrup, which draws out their natural juice and creates a gorgeous, deeply fruited base without relying on any processed additives. Maple syrup steps in as the sweetener, keeping things clean and free from the synthetic acids that sneak into so many store-bought lemonades and flavored waters. Fresh-squeezed lemon juice brings that classic bright tang, and because it comes straight from the fruit rather than a concentrate or additive, it fits comfortably within a citric acid–free approach. A splash of sparkling water added right before serving gives the whole thing a lively, celebratory fizz without compromising the flavor you've built. Poured over ice with a sprig of fresh mint, it looks like something from a fancy café but comes together with minimal effort in your own kitchen.
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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.
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