Lemon strawberry fizz

By Erin Henderson
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  • 2 cups halved strawberries (plus extra for garnish)
  • 1/4 cup simple syrup (or to taste)
  • 1 lemon washed and thinly sliced
  • 1 750 milliliter bottle of chilled bubbly


  1. Place strawberries in the bottom of a pitcher, lightly crush with a wooden spoon to release their juices.
  2. Add simple syrup and sliced lemon.
  3. Top with chilled bubbly and stir lightly.
  4. Pour into six flutes garnished with two strawberry halves.

Simple syrup:

  1. Combine equal parts sugar and water in a pot.
  2. Bring to a simmer and heat until sugar dissolves.

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