Steep the dried Schisandra berry in the water overnight. Strain the berries and discard. Set aside the water.
Mince the strawberries with a masher or fork, then combine it with the honey.
Combine the strained water (from step 1), strawberry and honey mixture (from step 2) and carbonated water in a jug. Add some sugar syrup to your taste. Stir well. Serve in a chilled glass then garnish with mint leaves (optional).
Recipe credit: mykoreankitchen.com