Eggless Lemonade Berry Infused Water

Total time45 min

Prep time10 min

Cook time5 min

4.5

(25)

Bright, tangy, and flushed with the color of fresh strawberries, this sparkling drink is the kind of thing you want to sip on a warm afternoon with absolutely no effort required. Maple syrup stands in for refined sugar, lending a subtle depth that pairs beautifully with the sharp hit of freshly squeezed lemon juice. The real magic happens when the berries steep in that warm syrup — they release their juice slowly, turning the whole pitcher a gorgeous rosy pink before you've even added a drop of water. A splash of sparkling water right before serving keeps things lively and effervescent without going flat on you. Naturally free from eggs and any animal-derived additives, every single ingredient here is clean and straightforward — no label-reading required. Garnish with mint and a lemon wheel and it looks like something from a fancy brunch spread, even though the whole process is almost embarrassingly simple.

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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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