Eggless Blueberry Mint Cooler
This vibrant cooler is the kind of drink that makes any afternoon feel like a special occasion. Fresh blueberries are simmered with maple syrup until they burst into a gorgeous deep-purple syrup, then steeped with mint leaves for a floral, cooling finish that tastes far more sophisticated than the short ingredient list suggests. The whole thing comes together in under half an hour, and the syrup can be made ahead and chilled so assembly is effortless when guests arrive. Topped with sparkling water and served over ice, it's refreshing, lightly sweet, and completely plant-based without any compromises on flavor. A squeeze of lime at the end brightens everything up and adds just the right amount of citrus contrast. It's the kind of naturally egg-free recipe where there's nothing to swap or work around — just clean, beautiful ingredients doing exactly what they should.
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Learn more →Ingredients
4 servings
For the blueberry mint syrup
- ½ cup fresh blueberries
- ¼ cup maple syrup
- ½ cup water
- 12 fresh mint leaves, plus more for garnish
To assemble
- 3 cups sparkling water, chilled
- 2 cups ice
For serving
- 1 medium lime, cut into wedges (optional)
Instructions
- 1
Combine the blueberries, maple syrup, and water in a small saucepan over medium heat. Cook, stirring occasionally, until the blueberries begin to burst and the liquid turns a deep purple, about 4–5 minutes.
- 2
Remove the pan from the heat. Add the mint leaves and press them gently against the side of the pan with a muddler or the back of a wooden spoon until fragrant, about 30 seconds.
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