Low Iodine Lemonade Berry Infused Water

Total time45 min

Prep time10 min

Cook time5 min

4.5

(25)

Bright, tangy, and just sweet enough, this strawberry lemonade sparkler is the kind of drink that makes any afternoon feel like a celebration. Fresh strawberries are steeped in a maple syrup simple syrup to coax out every drop of their natural flavor, then blended with real squeezed lemon juice for a combination that's genuinely refreshing. Managing iodine intake often means scrutinizing packaged drinks for additives, dyes, and preservatives — this one sidesteps all of that with a short, clean ingredient list you can feel good about. Maple syrup stands in beautifully for refined sweeteners, and every ingredient here is naturally low in iodine without any compromise on taste. A splash of sparkling water added right before serving keeps things lively and effervescent, while optional mint and lemon slices make it look like something you'd order at a fancy café. It scales up easily for a crowd and comes together with minimal effort, making it just as practical as it is pretty.

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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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