Low FODMAP Blueberry Mint Cooler
This refreshing cooler is exactly the kind of drink that makes a warm 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 fragrant, cooling finish. Each ingredient is carefully portioned so the blueberries and maple syrup stay within gut-friendly limits per serving — no guesswork, no uncomfortable aftermath. The syrup gets strained smooth before it ever hits your glass, so you're left with pure, vibrant flavor and none of the pulp. Topped with chilled sparkling water and a squeeze of lime, it's fizzy, bright, and just sweet enough to feel like a treat. It makes four servings, so it's easy to batch ahead and keep the syrup in the fridge for whenever the craving hits.
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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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