Vibrant Fruit Refresher Drinks (Printable)

Thirst-quenching drinks with fresh fruit purees and sparkling water for a vibrant, refreshing experience.

# What You Need:

→ Fruit Purees

01 - 1 cup hulled strawberries (can substitute with mango, pineapple, or mixed berries)
02 - 1/2 cup pineapple chunks (fresh or frozen)
03 - 2 tablespoons granulated sugar or honey (optional, adjust to taste)
04 - 1 tablespoon freshly squeezed lemon or lime juice

→ Liquid Base

05 - 3 cups chilled sparkling water (plain or lightly flavored)
06 - Ice cubes, as needed

→ Garnish (Optional)

07 - Fresh mint leaves
08 - Extra fruit slices (strawberry, lemon, lime, etc.)

# How To Make It:

01 - In a blender, combine selected fruits, sugar or honey if using, and lemon or lime juice. Blend until smooth.
02 - Optionally strain the blended mixture through a fine-mesh sieve into a pitcher to remove seeds and pulp.
03 - Add chilled sparkling water to the fruit puree and stir gently to incorporate.
04 - Fill glasses with ice cubes, pour the fruit mixture over, and garnish as desired with mint leaves and fruit slices. Serve immediately.

# Helpful Tips:

01 -
  • Takes ten minutes flat and tastes like you spent way more effort than you actually did.
  • Real fruit means you taste actual fruit, not artificial flavoring pretending to be fruit.
  • Endlessly flexible—swap strawberries for mango, add lime instead of lemon, whatever you have on hand works.
02 -
  • Frozen fruit works just fine and actually blends more smoothly than fresh, so don't feel bad about using what's in your freezer.
  • If you taste it before adding the sparkling water and it seems too sweet, you can always dilute it more with extra carbonation—adding liquid after mixing is your safety valve.
03 -
  • Chill everything beforehand—fruit, pitcher, glasses, even the sparkling water—because warm fruit drink tastes like giving up.
  • If you're using fresh strawberries, hulling them first saves your blender from working against the tough centers, and your drink stays brighter red.
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