Eosinophilic Esophagitis Friendly Blueberry Mint Cooler
Living with eosinophilic esophagitis means scrutinizing every ingredient list, and finding a refreshing drink that feels genuinely festive — not just "safe" — can be a real challenge. This blueberry mint cooler delivers on both fronts, built entirely from whole, simple ingredients that are easy to recognize and trust. Fresh blueberries are simmered with maple syrup and water until they burst into a gorgeous deep-purple syrup, then steeped with mint leaves for a fragrant, cooling finish. The result is layered, complex flavor without a single trigger hiding in a long ingredient list. Topped off with chilled sparkling water and served over ice, it's bright and bubbly in the best way — the kind of drink that feels like a treat rather than a compromise. A squeeze of lime at the end adds a little citrus zing if you want it, making this just as welcome at a summer gathering as it is on a quiet afternoon at home.
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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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