Yeast Free Lemonade Berry Infused Water

Total time45 min

Prep time10 min

Cook time5 min

4.5

(25)

Bright, tangy, and loaded with fresh strawberry flavor, this drink is the kind of thing you'll want to keep in the fridge all week. Maple syrup stands in for conventional sweeteners, making it a smart pick for anyone avoiding fermented or yeast-derived ingredients — and it adds a subtle warmth that plain sugar just can't match. The strawberries are steeped directly in the cooled syrup so every drop of their juice gets pulled into the base, giving the whole pitcher a gorgeous blush color before you even add the lemon. Fresh-squeezed lemon juice keeps things bright and clean, while a splash of sparkling water right before serving adds a satisfying fizz without any brewing or fermentation involved. It comes together in well under an hour with nothing more than a saucepan, a strainer, and a pitcher. Serve it over ice with a mint sprig and a lemon wheel and it looks like something from a fancy café — no one needs to know how simple it actually was.

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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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