Eosinophilic Esophagitis Friendly Berry Kombucha Mocktail
This fizzy, fruit-forward mocktail feels like a treat you'd order at a fancy café, and it comes together with just a handful of clean, recognizable ingredients. Managing eosinophilic esophagitis often means scrutinizing every label and avoiding the long ingredient lists hiding in store-bought drinks and sodas — this one sidesteps all of that. The berry syrup is made from scratch by simmering fresh or frozen berries with raw honey, lemon juice, and water until everything breaks down into a jewel-toned, fragrant liquid. Straining out the solids gives you a silky, smooth syrup that layers beautifully with chilled plain kombucha — no artificial flavors, no mystery additives. The gentle fizz from the kombucha makes it feel celebratory without any of the usual concerns that come with carbonated beverages packed with dyes or preservatives. A few fresh mint leaves on top make it look stunning, but the drink honestly speaks for itself even without the garnish.
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Learn more →Ingredients
2 servings
- 1 cup mixed fresh or frozen berries (strawberries, blueberries, raspberries, or blackberries), thawed if frozen
- 1 tbsp raw honey
- 1 tbsp fresh lemon juice
- 2 tbsp water
- 1 ½ cups plain unflavored kombucha, chilled
For serving
- ice cubes, for serving
- 4–6 fresh mint leaves (optional)
Instructions
- 1
Combine the berries, honey, lemon juice, and water in a small saucepan over medium heat. Cook, stirring and pressing the berries with the back of a spoon, until the berries have broken down and the mixture is syrupy, about 4–5 minutes.
- 2
Pour the berry mixture through a fine-mesh strainer set over a small bowl, pressing firmly on the solids to extract as much liquid as possible. Discard the solids. Let the berry syrup cool to room temperature, about 5 minutes.
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