Eosinophilic Esophagitis Friendly Berry Daiquiri with Fresh Berries
Bright, fruity, and genuinely refreshing, this blended cocktail is built entirely from simple, recognizable ingredients — fresh berries, lime juice, white rum, and a touch of simple syrup. For anyone managing eosinophilic esophagitis, navigating drinks and recipes can mean constantly scanning for common trigger foods like wheat, dairy, eggs, soy, and nuts, and it's a relief to land on something this clean and naturally free of all of them. Every ingredient here is straightforward, with no hidden additives or processed components to second-guess. The blender does all the heavy lifting, breaking the berries and ice down into a silky, vibrant slush that looks as good as it tastes. A squeeze of fresh lime keeps things lively, while the simple syrup lets you dial the sweetness exactly where you want it. Serve it in a chilled glass with a few extra berries on the rim and it feels genuinely celebratory — proof that a restricted ingredient list doesn't have to mean a restricted good time.
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Learn more →Ingredients
2 servings
- 1 cup fresh mixed berries (strawberries, raspberries, or blackberries), hulled and halved if large
- 1 cup ice cubes
- 3 oz white rum
- 2 tbsp fresh lime juice (from about 1–2 limes)
- 2 tbsp simple syrup
For serving
- ¼ cup fresh berries (for serving) (optional)
- 1 lime, cut into wedges (for serving) (optional)
Instructions
- 1
Chill two coupe or rocks glasses in the freezer for at least 5 minutes while you prepare the drink.
- 2
Add the mixed berries, ice cubes, white rum, fresh lime juice, and simple syrup to a blender. Blend on high until completely smooth and no large ice chunks remain, about 30–45 seconds.
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