High Fructose Corn Syrup Free Lemonade Berry Infused Water
Bright, tangy, and just the right amount of sweet, this strawberry lemonade sparkler is the kind of drink that makes any afternoon feel like a celebration. The secret to keeping it free from high fructose corn syrup is swapping out the usual store-bought sweetener for a quick homemade simple syrup made with maple syrup — a clean, natural alternative that dissolves beautifully and lets the real fruit flavors shine. Fresh strawberries are steeped right in that warm syrup, coaxing out their juices before being strained away, so every sip carries that deep berry flavor without any artificial shortcuts. Freshly squeezed lemon juice brings a bright, zippy backbone, and a splash of sparkling water added just before serving keeps things lively and effervescent. It's the kind of recipe that makes you realize how easy it is to ditch the processed stuff entirely — no specialty ingredients, no complicated steps, just real fruit and a little patience. Serve it over ice with a lemon slice and a sprig of mint for a glass that looks as good as it tastes.
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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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