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In a bowl, toss the 1 cup strawberries with 2 tablespoons sugar. Cover the bowl and let it sit in the refrigerator overnight. This step helps the strawberries release their juices, creating a syrupy base for the cooler.
The next day, cut the lemon. Reserve two slices for garnish, then juice the remaining lemon halves.
In a large pitcher or jug, combine the freshly squeezed lemon juice, the macerated strawberries (and their syrup), the 1 can apple juice, and the 1 liter soda water. Stir gently to combine.
Add the reserved lemon slices to the pitcher. To serve, fill individual glasses with ice cubes and a slice of fresh apple, then pour in the fruit cooler.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
