Strawberry Fanta Recipe

Cook strawberry syrup

Combine the chopped strawberries, 1/2 cup sugar, and 1/4 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally, and cook for 6–8 minutes until the strawberries have softened and released their juices.

Mash the softened strawberries with a fork or potato masher in the pan to help release more juice and dissolve the sugar. Continue simmering 1–2 minutes until slightly thickened.

Remove the pan from heat and stir in 1 tablespoon fresh lemon juice. Let the mixture cool for 10 minutes to reduce heat before straining.

Strain the mixture through a fine-mesh sieve into a bowl or measuring cup, pressing on the solids to extract as much syrup as possible. Discard solids (or reserve for yogurt). You should have about 3–4 tablespoons of syrup. If you prefer a very smooth, clear drink, strain twice.

Taste the syrup. If it needs more sweetness, stir in up to 1 tablespoon extra sugar while still warm, then cool to room temperature. Chill in the refrigerator if making ahead.

Fill a 500 ml serving glass or bottle with ice cubes (about 6 cubes) leaving some room at top.

Pour the chilled orange soda (350 ml) over the ice, leaving about 50–70 ml of headspace for mixing. If using club soda + orange syrup, combine 300 ml club soda + 50 ml orange syrup (adjust sweetness/strength to taste).

Add 2–3 tablespoons (about 30–45 ml) of the prepared strawberry syrup into the soda. Start with 2 tablespoons, then gently stir with a long spoon to combine. Taste and add more syrup if you want a stronger strawberry flavor or deeper color.

Garnish with 2 strawberry slices and 1–2 mint leaves on top. Serve immediately with a straw.

Estimated yield: this recipe makes one 500 ml Strawberry Fanta-style drink. Store any leftover strawberry syrup refrigerated for up to 5 days.