Cook’s notes: Adapted from Riverside Maple Farms to use a 42-ounce glass bottle.
1 cup lemon juice
5 oz maple syrup
about 4 cups water
In a measuring cup, whisk together the lemon juice and maple syrup. Pour into the 42-ounce bottle. Add water to fill the bottle.
Close the lid and shake to combine. Refrigerate and serve cold over ice.