Red Meat Allergy Friendly Lemonade Berry Infused Water

Total time45 min

Prep time10 min

Cook time5 min

Red Meat Allergy Friendly Lemonade Berry Infused Water

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 until they release all their jammy, sun-ripened juice — no artificial flavors, no mystery additives, just real fruit doing its thing. A generous pour of fresh-squeezed lemon juice keeps things lively, and a splash of sparkling water right before serving gives it that satisfying fizz. Since this recipe is built entirely from fruit, water, and a touch of maple syrup, it's naturally free from anything that could trigger a red meat allergy, with zero need to scrutinize labels or worry about hidden animal-derived ingredients. The garnish of fresh mint and lemon slices takes it from casual to genuinely impressive, whether you're serving it at a backyard gathering or just treating yourself on a weeknight. It's refreshing, beautiful in the glass, and honestly one of the easiest crowd-pleasers you can make from scratch.

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Ingredients

4 servings

For the simple syrup

¼ cup maple syrup
Coombs Orgnic Maple Syrup - 32 Fl. Oz.Shady Maple Farm Pure Organic Maple Syrup, 12.7 fl oz Maple Grove Farms 100% Pure Maple Syrup Cary's Maple Syrup Macdonald's Pure Maple Syrup
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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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